Italian Tenderloin

The Italian terderloin is obtained exclusively from heavy Calabrian pork, specifically selected. After being salted and aromatized, it is subjected to a slow seasoning process, which lasts between 70 to 90 days.

Weight:
kg 2/3,5


Seasoning:
70/90 gg

Packs:
SV


Packages:
packs 10/15/20 kg

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The sausage factory Menotti works following a personal HACCP plan and guarantees the safety of products in conformity with the current legislation.