With its smooth and balanced flavor, filetto is the deli meat for the most discerning palates. The cut is taken from the pork tenderloin near the ribcage. Our operators meticulously hand-salt the meat using only salt and ground black pepper. After the initial salting phase, the meats are hand-massaged daily with care and dedication, allowing the salt and spices to slowly permeate the meat. The meats then undergo natural aging in caves for approximately 150 to 200 days.

With a delicate yet intense flavor, FILETTO LARDATO is a true culinary excellence, perfect for palates seeking the tenderness of fillet combined with the richness of lard.
Filetto lardato is obtained by cutting lean pork loin with the back fat and rind left attached.
The meat salting process is meticulously done by hand by our operators, using only salt, whole peppercorns, and ground pepper.
After an initial salting phase, the meats are massaged daily by hand with care and dedication, allowing the salt and spices to slowly envelop the meats.
After salting, the meat undergoes a natural aging process in a cave, lasting approximately 220 days.