FILLET WITH BAROLO WINE
This is a traditional cured product made with pork loin. The fillet with Barolo wine has been accredited PAT (Traditional Agri-Food Product) by the Piedmont Region and is only produced in our area. After careful selection, the fat is removed from pork loins and they are carefully and delicately trimmed. Then they are dry-salted with sea salt several times a day for several days and massaged by hand. The loin is then 'drowned' in Barolo DOCG wine, alternating between rest and massage until the wine has been totally absorbed. Then the product is stuffed into casings and dried and cured in optimal temperature and humidity conditions to enhance the characteristic taste, smell and texture of the product. It is excellent eaten as it is or with a drizzle of extra-virgin olive oil.