Filetti

The very lean pork tenderloin is seasoned with salt, pepper and natural herbs and then smoked. It is soft and tender in the thicker parts and firmer and spicier towards the tip. The fillet is perfect to be served as an appetizer and on cold cuts platters, or simply to be eaten in a sandwich. It is the optimal choice for sports enthusiasts as it is an excellent source of protein with 34g per 100g of product. For those who like it a little more exquisite, or want to bring home some Tuscany - feeling, there is the truffle refined variant. Without gluten and lactose Note: The products are shipped vacuum packed, you can find the expiration date on the package. However, if the vacuum packaging has been damaged and, as a result you see air in the packaging, simply unwrap the product and wrap it in a dry, clean cloth and place it in the refrigerator. To store cured meats and salami, it is generally recommended to use a clean, dry cotton or linen cloth to wrap the pieces in. Stored in this way in the refrigerator, the products are edible for a long time. Most cured meats and salamis dry out after time - faster in the fresh air, a little slower in the refrigerator, but they just become harder, but not worse in taste. The product shown is only an example and does not correspond to the actual product shipped. Slight variations in shape, cut, marbling and size are possible.

The very lean pork tenderloin is seasoned with salt, pepper and natural herbs and then smoked. It is soft and tender in the thicker parts and firmer and spicier towards the tip. The fillet is perfect to be served as an appetizer and on cold cuts platters, or simply to be eaten in a sandwich. It is the optimal choice for sports enthusiasts as it is an excellent source of protein with 34g per 100g of product. For those who like it a little more exquisite, or want to bring home some Tuscany - feeling, there is the truffle refined variant. Without gluten and lactose Note: The products are shipped vacuum packed, you can find the expiration date on the package. However, if the vacuum packaging has been damaged and, as a result you see air in the packaging, simply unwrap the product and wrap it in a dry, clean cloth and place it in the refrigerator. To store cured meats and salami, it is generally recommended to use a clean, dry cotton or linen cloth to wrap the pieces in. Stored in this way in the refrigerator, the products are edible for a long time. Most cured meats and salamis dry out after time - faster in the fresh air, a little slower in the refrigerator, but they just become harder, but not worse in taste. Remove rind or synthetic casing before eating. The product shown is only an example and does not correspond to the actual product shipped. Slight variations in shape, cut, marbling and size are possible.