The product
Filetto cotto al naturale
Pork tenderloin wrapped in pancetta, prepared like a porchetta
Code:
80892
Country of origin:
Italy - Veneto
Weight:
1,2 kg approx
Minimum order:
1 piece
| Description | Pork tenderloin wrapped in pancetta and seasoned with salt, ground Tellicherry black pepper, and aromatic herbs rosemary, sage, fennel pollen, and a little garlic then tied and slowly cooked in the oven for 13-14 hours |
|---|---|
| Appearance | Small-sized piece; the anatomical cuts are recognizable, and the golden rind is present |
| Taste | Sweet and melt-in-your-mouth, the seasoning is intense, as is the savoriness of the meat, which is well pronounced |
| Curiosity | Instead of using the pork loin, two tenderloins are used, obtained when the loin is deboned, which is one of the most prized cuts of pork |
| Our selection | A historic charcuterie at the foot of the Euganean Hills that produces a wide range of cured meats, in accordance with the ancient local artisanal tradition and the know-how passed down from Grandpa Giovanni, who also managed the slaughterhouse and worked with all the cuts of pork |
| Suggestions | The small size is perfect for use with small slicers, ideal for wine shops and bars, or for home consumption |
| Ingredients | Pork bacon, pork fillet, salt and natural flavors. Origin of the meat: Italy |
|---|---|
| Weight | 1,2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at temperature between 0 °C and +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1314 kJ / 314 kcal Fat: 26,98 g of which saturates: 9,29 g Carbohydrate: 0,61 g of which sugars: 0,2 g Protein: 17,16 g Salt: 1,98 g Typical value per 100 g |
The producer
Salumificio Giovanni Fontana - Este (PD) - Veneto
Why we chose them
The Giovanni Fontana Salumificio was founded in 1941 in the heart of the historic center of Este, at the foot of the Euganean Hills, by Paola's
grandfather, Giovanni Fontana, in an old grain warehouse from 1910, which was later also used as a military barracks: even today, on the wooden
headboards, you can still read the numbers of the beds. The company has always been part of the Consorzio di Tutela del Prosciutto Veneto DOP,
but it produces a wide range of cured meats, respecting the ancient local artisanal tradition and the expertise passed down from grandfather
Giovanni, who also ran the slaughterhouse and processed all cuts of pork. We reached out to Paola with the idea of starting to work with their
Prosciutto Veneto, but we understood that it was a bit premature at the moment, as they didn't have enough availability for us. However, during the
visit, we were very impressed by some of their roasts, all extremely recognizable for their refined seasoning, which shows careful research and
attention to the raw materials used.
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