Capocollo
Original price was: 21,00 €.20,00 €Current price is: 20,00 €.
Pork Belly
Original price was: 21,00 €.20,00 €Current price is: 20,00 €.
-5%
Filetto
Original price was: 21,00 €.20,00 €Current price is: 20,00 €.
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.
| min. curing time | 150/200 days |
| shelf life | 150 days |
| average weigth | 2/3 kg |
Gluten free, lactose free e free of preservatives
Description
Traditional processing with 100% Italian meat
Ingredients Pork (167 g*), salt, natural flavors (sources of vegetable nitrates), flavors, ground black pepper, natural casing.
*per 100 g of finished product
Nutrition declaration average nutritional values per 100g of edible product Energy: 1079kj / 258kcal
Fat: 14g of which saturates: 6,3g – Carbohydrates: 0g of which sugars: 0g – Fibre: 0g – Protein: 33g – Salt: 5g
Additional information
| Peso |
Intero 2/3Kg ,Trancio 0.5 Kg |
|---|
Related products
Filetto Lardato
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.
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.
| Min. Curing Time | 220 days |
| Shelf life | 150 days |
| Average Weight | 4,5 kg |
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