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MATURED PIG LOIN FILETTUCCIO

15_Filettuccio_Stagionato

Nutritional values ​for 100g of product (Art. 180)

energy
1056 kj 252 kcal
fat
12 g
of which saturates
4,5 g
carbohydrate
0 g
of which sugars
0 g
protein
36 g
salt
4,5 g
levoni_emozionale_ricette_filettuccio

History and
interesting facts

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.

Organoleptic
properties

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.

Pairing and Wines

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.
Where to buy
Where to taste
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