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.