Delicate smoking offers a mix of fascinating scents. Soft and harmonious in the mouth, thanks to a touch of fat that embraces the notes of smokiness.
The first record dates back to 1352, in a notarial document that deals with the lease of a butcher's shop, whose annual fee was a half "pork loin". The Filettuccio is made from pork loin with light lard cover, stuffed into natural casing, smoked with a selection of types of woods from Trentino and allowed to mature slowly.
The external shape is cylindrical, rounded at the ends. The casing reveals the meat and fat parts. Firm, smooth and compact texture. When cut, the meat is red with a covering of pearly white lard and the muscle is slightly marbled. It is sweet and fragrant to the nose with hints of a light smoking and spicy aromas. The flavour is round and complex.
We recommend that it be washed with white wine, wrap in a clean cloth and store in a plastic bag at cellar temperature for a few hours. Remove the natural casing. Slice the filettuccio with a knife or by means of a slicer about ten minutes before serving, to allow the cured meat to express its aroma at its best.
We suggest that it be eaten on its own, because it is perfect for preparing carpaccio dishes enriched with salads, thinly sliced celery, diced tomatoes, and a drizzle of extra virgin olive oil. To pair with pan-fried zucchini, fresh fruit, light and/or fruity mustard.
We suggest wines from Umbria and Marche, both white and red such as Verdicchio, Orvieto CDO, Conero GCDO and Montefalco Sagrantino GCDO. Great also with Umbria TGI Grechetto: delicate in the fruit, dry, velvety, with a slightly aromatic streak.