Dry-cured pork tenderloin.
Pair filetto with a flavorful cheese, or slice it on a salad or a pizza.
• Format/Cut: Dry-cured pork tenderloin.
• Casing/Seasoning: Fermented and cured in beef bung casing, with garlic, bay leaf and fennel
• Aged: about 1 month
• Size: about 1 lb
• Tasting notes: Filetto is a mildly flavored pork tenderloin with a slight fennel aroma.
