Filetto al Barolo
con Erbe di Provenza
Fillet, the best prized pork meat, blends with royal Barolo, King of wines.
In processing it is wrapped on a bed of herbs de Provence. Hand processed just to remove visible fat. Seasoning takes about 30 days.
Flavour is soft, delicately palatable and Barolo bouquet tasteful, Provence herbs scented and strong black pepper savour. Best to taste in very thin slices.
Vacuum packed size 300 g. or 150 g.
How to preserve:
Keep in a refrigerator at temperature from 0 to 4 degrees C.
No powdered milk or allergenic foodstuff.