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Filetto piccante calabrese San Vincenzo 1Kg
The spicy fillet from Calabria is considered the finest cut of the pork. Mena adds some chilli and cures it for 60 days before released. With a persistent taste and intense aromas, this meat is excellent as an aperitif.
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Size
1 kg ca
Shipping -50%
Shipping costs 50% discount for orders from 139€
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Filetto piccante calabrese San Vincenzo 1Kg
Spicy fillet by Macelleria Mazza: taste and enjoy this fine cut by San Vincenzo in your home.
The spicy fillet by San Vincenzo is a hand-made product and it is cured for 60 days in specific rooms. It is a lean cured meat as the cut used is the deboned loin of the pork. The loin is massaged, salted and chilli is then added which gives the typical red colour to the meat. An intense aroma and a rich taste, these are the peculiarities of this amazing cured meat. Mena selects the animals and the cuts and the final product is an incredible cured meat, excellent as an aperitif and together with a light-bodied red wine.
| meat | Suino |
|---|---|
| Size | 1 kg ca |
| Location | San Vincenzo salumi di Calabria - C.da Acquacoperta, 24 - Loc. Spezzano Piccolo 87059 Casali del Manco (CS) |
| How it's made | The spicy fillet made by the Salumificio San Vincenzo is made from whole pieces (so not minced) which are from the deboned loin of the pork. The meat is left until it becomes high, sea salt and spices are then added. Its red colour is given by the chilli, a unique feature of this product. The meat is then put into a natural casing, tied by hand. The fillet is cured for 60 days and then vacuum-packed to guarantee its freshness and its properties. |
| Storage | The product is vacuum-packed. If kept in fridge, it is possible to consume it even after 20-30 days from the purchase. |
| Aging | medium-aged |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The spicy fillet from Calabria is excellent when finely sliced and served as a starter together with a medium or long-aged cheese. Pair it with a medium-bodied red wine such as the Lambrusco or Barbera.
Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Pork
Recensioni
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