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Filetto

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The tenderloin is made from loin meat. Salted and seasoned with spices and herbs, it remains in brine for about 10 days and is massaged daily.
Then it is washed with white wine, stuffed into natural casings, washed, left to dry for about 7 days and then left to mature for another 40 days.
Ingredients: pork, salt, vincotto, dextrose, flavorings and spices.

NUTRITION FACTS
average values for 100 gr of product
ENERGY VALUE Kcal 169 Kjoule 707
TOTAL FAT 5,1 g
satured fat 1,7 g
CARBOHYDRATE 0,3 g
sugars 0,3 g
PROTEIN 30,5 g
SALT 6,9 g

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