Filetto al Barolo
Terre di Langa
Fillet, the best prized pork meat, blends with royal Barolo, King of wines.
In processing it is wrapped on a bed of Langa country herbs typical of the Piedmont region with a pinch of Black pepper. Hand processed just to remove visible fat. Seasoning takes about 30 days.
Flavour is soft, delicately palatable and Barolo bouquet tasteful, 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.