Filotto from il Vigneto dei Salumi is born from Walter Ceradini's experience, who decided to create a new line of cured meats: the Frutteto dei Salumi. The Filotto is produced with the fillet from selected heavy Italian pig, which is then flavored with the peel and juice of bergamot sourced only from selected productions. The piece of meat thus flavored is then aged for 4-5 months in the cellar. The nose immediately perceives a fresh floral scent, and the palate is immediately struck by a savory freshness that ultimately gives way to the unmistakable aroma of bergamot. Filotto is marketed vacuum-packed whole, weighing about 250g. The Frutteto dei Salumi: cured meats flavored with citrus. Experiments with products aged in Amarone and Recioto from Valpolicella have allowed il Vigneto dei Salumi to open their minds to new experiences, continually discovering new aromas and flavors. Natural, local, and always fresh ingredients are the foundation of all lines produced by the artisan laboratory in Arbizzano di Negrar in Valpolicella.
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Filotto from il Vigneto dei Salumi is born from Walter Ceradini's experience, who decided to create a new line of cured meats: the Frutteto dei Salumi. The Filotto is produced with the fillet from selected heavy Italian pig, which is then flavored with the peel and juice of bergamot sourced only from selected productions. The piece of meat thus flavored is then aged for 4-5 months in the cellar. The nose immediately perceives a fresh floral scent, and the palate is immediately struck by a savory freshness that ultimately gives way to the unmistakable aroma of bergamot. Filotto is marketed vacuum-packed whole, weighing about 250g. The Frutteto dei Salumi: cured meats flavored with citrus. Experiments with products aged in Amarone and Recioto from Valpolicella have allowed il Vigneto dei Salumi to open their minds to new experiences, continually discovering new aromas and flavors. Natural, local, and always fresh ingredients are the foundation of all lines produced by the artisan laboratory in Arbizzano di Negrar in Valpolicella.
