It's a smoked beef product meant to be eaten raw.
The round is removed from the boneless leg and left for 15 days in a vat with salt, pepper, bay leaves, juniper, and rosemary. It's then dried, oven-smoked with hardwood sawdust and juniper branches, and finally aged for at least a month.
This method of preserving meat has been in use in Primiero since the beginning of the last century. Carne Fumada di Siror is exclusive to Macelleria Bonelli, which has been producing it for about 30 years.
