The product
Filetto della Timpa
Pork tenderloin wrapped in pancetta, rolled in "Timpa" leaves
Code:
80890
Country of origin:
Italy - Veneto
Weight:
1,2 kg approx
Minimum order:
1 piece
| Description | Pork tenderloin wrapped in uncurled pancetta, seasoned with Timut pepper, sweet and spicy smoked paprika, black pepper, coriander, and lemon leaves; preservative-free |
|---|---|
| Appearance | Small-sized roast, convenient to use even with home slicers; the anatomical cuts are recognizable, as are the lemon leaves in which it is wrapped and cooked |
| Taste | Sweet, with unique citrus notes due to the cooking in lemon leaves, as well as the spices used, particularly Timut pepper and coriander, which are recognizable on the palate |
| Curiosity | The leaves used come from century-old lemon trees cultivated in the Timpa, a cliff overlooking the sea that extends for over 6 km; a protected natural area in the municipality of Acireale, Sicily |
| Our selection | A historic charcuterie at the foot of the Euganean Hills that produces a wide range of cured meats, respecting 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 | Delicious on its own, thinly sliced |
| 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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