Dolcefiletto is made with pure Italian pork loin. The fresh loins are carefully selected, before being defatted and salted in a special tumbler. Later they are inserted into sausage casings and transferred to a drying chamber. The last phase is the curing stage, which takes place in specially designated areas, where the products remain for a period of around 90 days. Delicate and soft to cut, but pleasantly dry and flavoursome on the palate, Dolcefiletto is pork’s answer to Bresaola.
Dolcefiletto is the ideal ingredient for a range of delicious cold dishes.
The average weight of a half Dolcefiletto is 1.5 kg.