The boiled meat is cooked through a heat treatment that uses the hot water convection on the meat. The fundamental requirement of this process is that the temperature of the water must be as high as possible. Boiled meat is a typical winter recipe, but in certain places it is often eaten cold even in spring and autumn. This is a typical dish of the Northern Italy gastronomic, in fact the most famous boiled meat are the boiled of Piedmont and Veneto region and the Tyrolean boiled meat.