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.
Artisan Quality & Microclimate
Dried pork tenderloin from Casalbore stands out for its sheer refinement:
Casalbore Terroir: The drying process takes place in the clean, dry air currents of our hills in Campania.
Masterful Drying: Controlled curing prevents drying out and preserves the velvety-soft texture.
Pure & Allergen-free: Completely gluten-free and lactose-free.
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 recommendation: An elegant pairing with a fresh, mineral white wine or a light, fruity red wine from the Campania region (such as a Fiano or a young Aglianico).
Frequently Asked Questions (FAQ)
What is the difference between Filetto di Suino and Lonzino or Capocollo?
Filetto di Suino is cut from the pork tenderloin (the tender, lean inner cut) and contains virtually no fat. Lonzino is made from the loin, and Capocollo from the neck muscle, which has distinct marbling.
What’s the best way to cut dried pork tenderloin?
Slice the meat as thinly as possible (preferably using a slicer or a very sharp knife) and leave it to come to room temperature for a short while before serving.
How is the product shipped chilled?
The Filetto di Suino is vacuum-packed and dispatched in special insulated boxes containing ice packs.
Product specifications
Filetto di Suino Stagionato / Dried Pork Tenderloin
Brand / Range: Kelvini Italian Artisan
Product type: Dried lean pork products / Lonzino / Filetto
Place of origin: Casalbore (Campania), Italy
Weight options: Approx. 350 grams | Approx. 700 grams | Approx. 1.0 kg (vacuum-packed)
Pork (pork tenderloin), sea salt, black pepper, natural herbs, preservatives (potassium nitrate, sodium nitrite).
Allergens: Gluten-free. Lactose-free.
Keep refrigerated between +2°C and +7°C. After opening, store dry and refrigerated.
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: Casalbore Pork Fillet / Matured Fillet.
Secondary Entities: Cured Pork Tenderloin Italy, Lonzino di Casalbore, Kelvini Lean Italian Charcuterie.
Search Intent (EU-wide): Where to buy Filetto di Suino online, Cured pork tenderloin price, Buy Italian dried pork tenderloin, Order Filetto stagionato Casalbore.
Delivered in chilled vacuum packaging.