Dried Pork Tenderloin (Filetto di Suino)

Filetto di Suino: Elegant Tenderness

The Filetto di Suino (dried pork tenderloin, sometimes also called Lonzino or Filetto Stagionato) is the refined choice for those who enjoy lean, elegant charcuterie. Because the tenderloin contains very little fat, drying it requires mastery: drying too quickly makes it tough, but thanks to the unique humidity and temperature in the hilly landscapes of Casalbore, the meat ages perfectly gradually.

The result is a beautiful ruby-red piece of craftsmanship. The meat is extremely tender, has a subtle salt balance, and a refined flavour in which the quality of the pork and the gentle spices come into their own.

Serving Tips & Gastronomy

• Elegant Aperitivo: Slice thinly and drizzle with a few drops of extra virgin olive oil and some freshly ground black pepper.

• Carpaccio of Dried Pork Tenderloin: Place the thin slices on a bed of fresh rocket, finished with shavings of Parmigiano Reggiano and a splash of lemon juice.

• Wine Advice: An elegant pairing with a fresh, mineral white wine or a light, fruity red wine from the Campania region.

Technical Specifications

Filetto di Suino Stagionato di Casalbore is prepared from the psoas major (pork tenderloin). Due to its very low intramuscular fat content, this product requires controlled relative humidity and temperature profile during the asciugatura (drying phase) in Casalbore.

• Primary Entity: Filetto di Suino di Casalbore / Filetto Stagionato.

• Secondary Entities: Cured Pork Tenderloin Italy, Lonzino di Casalbore, Kelvini Lean Italian Charcuterie.

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