Description
Fillet Processing: handmade
Ingredients: local pork, salt, pepper, herbs and natural spices.
nb. in our cured meats, allergens are not excluded
History of salami and curiosity
The artisan salami filet is a completely natural product that is made with pork meat coming only from local farms in Lucania. It is obtained from the dorsal part of the pig, a very lean and precious cut of meat.
It was widely used in the kitchen even in the ancient country history of our country, each cut was indicated for a given period and the pork fillet was used especially in spring for the lean quality of the meat.
Those who love a healthy lifestyle often distance themselves from pork and salami, generally fatter.
But the most exciting curiosity of the fillet is that its intense taste does not limit a healthy diet. One serving of this delicious salami contains only 210 kcal, 35 grams of protein, 6.50 grams of fat and 0.38 grams of carbohydrates.
fillet where to find it
The only flaw of pork tenderloin is that it is a bit difficult to find, but Butcher D’Andrea offers this product with impeccable craftsmanship. Seasoned with the genuine taste of Basilicata, it is processed following the ancient traditions of Lucania. Coming from selected and carefully selected meats, it is characterized by the combination of quality and nature, an impeccable combination that always wins at the table.
Recipes and combinations
The artisan salami fillet has an intense flavor, but at the same time manages to be soft and delicate. It can be eaten without condiments, perhaps on a slice of bread, just like a ham, because already with a full flavor. If you prefer a more elaborate taste, you can do it in the carpaccio with classic combinations such as olive oil, lemon and Parmesan flakes.
Wine
The fillet must be accompanied with a full-bodied red wine, for example an Aglianico or a Primitivo, but also with a slightly lighter one such as Nero D’Avola.
Filet preservation
The preparation is simple, but requires a lot of patience. After being flavored with salt and pepper and stuffed into natural casings, the fillet must age for about 90 days to reach the ideal ripeness. Later it can be consumed but care must be taken to conserve it. It should be kept in the fridge at a temperature of 4 ° maximum and shortly before serving it should be peeled and wrapped in a fresh cloth, if the fillet is very seasoned better than the cloth is soaked with white wine.
