Filotto from the Vigneto dei Salumi is born from the experience of Walter Ceradini, who decided to create a new line of cured meats: the Frutteto dei Salumi. Filotto is made with fillet from selected heavy Italian pigs, which is then flavored with peel and juice from bergamot sourced only from selected productions. The piece of meat thus flavored is then aged for 4-5 months in a cellar. On the nose, one immediately perceives a fresh floral scent, and the palate is struck by a savory freshness that ultimately gives way to the unmistakable aroma of bergamot. Filotto is sold vacuum-sealed whole, weighing approximately 250g. The Frutteto dei Salumi: cured meats flavored with citrus. The experiments conducted with products aged in Amarone and Recioto from Valpolicella have allowed Vigneto dei Salumi to open up to new experiences, continually discovering new and unique aromas and flavors. Natural, local, and always fresh ingredients are the basis of all the lines produced by the artisan workshop in Arbizzano di Negrar in Valpolicella.
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Filotto from the Vigneto dei Salumi is born from the experience of Walter Ceradini, who decided to create a new line of cured meats: the Frutteto dei Salumi. Filotto is made with fillet from selected heavy Italian pigs, which is then flavored with peel and juice from bergamot sourced only from selected productions. The piece of meat thus flavored is then aged for 4-5 months in a cellar. On the nose, one immediately perceives a fresh floral scent, and the palate is struck by a savory freshness that ultimately gives way to the unmistakable aroma of bergamot. Filotto is sold vacuum-sealed whole, weighing approximately 250g. The Frutteto dei Salumi: cured meats flavored with citrus. The experiments conducted with products aged in Amarone and Recioto from Valpolicella have allowed Vigneto dei Salumi to open up to new experiences, continually discovering new and unique aromas and flavors. Natural, local, and always fresh ingredients are the basis of all the lines produced by the artisan workshop in Arbizzano di Negrar in Valpolicella.
