Ultimate transport date: Nov 1
Filetto Lardato
Suino Rosa
ca. 900-1000 g
€ 44,-
Unknown for no reason
Filetto lardato is a relatively unknown piece of pork in the Netherlands. We are here to change that. Filetto lardato can be compared to prosciutto (Italian cured ham), but the fat distribution is significantly different. The relatively large fat component in filetto lardato makes the very lean part tender, juicy and extremely tasty.
Carefully selected
This filetto lardato is made from pink pigs. These pigs are carefully selected by the Carolis from a number of local farmers. When the pigs are three years old, they are slaughtered and made into different types of meats in the salumificio (charcuterie producer) run by Francesco.
Ribs of the pig
After a pig has been slaughtered, it is divided into several pieces of meat. The ribs of the pig are used for filetto lardato. Filetto lardato is first salted and then marinated in cooked wine. Then, the filetto lardato is hung for two days in a smoking room where it is lightly smoked with oak bark and almond peel. Finally, the filetto lardato is dried for four to five months.
Craftmanship and passion
Everything is artisanal and done by hand. Not a single part of the process is automated because, as Francesco proudly explains, he wants to be on top of every part of the process. Quantity is not important here, only quality counts. This philosophy means that the Carolis have become part of the Slow Food movement that is getting more and more attention in Italy.
Amazingly soft on a fresh bruschetta
The soft, unparalleled taste of this filetto lardato is ideal on a warm bruschetta. The fat will then melt slightly, making the meat even softer. As far as we are concerned, this is perfect to pair with an aperitif, and we recommend combining it with a good Negroamaro. Take, for example, this one by Luigi di Tuccio, from slightly further north in Puglia.
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