Filemo from il Vigneto dei Salumi emerges from the experience of Walter Ceradini who decided to create a new line of cured meats: il Frutteto dei Salumi. Filemo is made with fillet from selected Italian heavy pork, which is then flavored with the peel and juice of lemon sourced only from selected productions. The piece of meat thus flavored is aged for 4-5 months in the cellar. There is immediately a fresh floral aroma on the nose and the palate is quickly struck by a savory freshness that ultimately gives way to the aroma of lemon. We can therefore say that Filemo and Filotto are two cousins, members of a family where taste, craftsmanship, and quality are at home! Filemo is marketed vacuum-packed whole, weighing approximately 250g. il Frutteto dei Salumi: citrus-flavored cured meats. The experiments made with products aged in Amarone and Recioto from Valpolicella have allowed il Vigneto dei Salumi to open its mind to new experiences, discovering always new aromas and flavors. Natural, local, and always fresh ingredients are the basis of all the lines produced by the artisanal laboratory of Arbizzano di Negrar in Valpolicella. In the case of the line from il Frutteto dei Salumi, Walter Ceradini and his collaborators have created new products using, in addition to the best quality Italian pork meat, the finest citrus fruits from our peninsula, thus showing a greater awareness towards all the fragrances that nature gives us.