The filet is obtained from the pork loin meat. Salted and seasoned with spices and aromas, stays in brine for about 10 days and is daily massaged. Then it is washed with white wine, stuffed in a natural intestines, washed, put to dry for about 7 days and then put to mature for another 40 days.
Ingredients: pork, salt, cooked wine, dextrose, aromas and spices.
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