Tenderloin

It is the leanest amongst Calabrian sausages, obtained from pork's loin. Dry-salted and aromatized, it is subjected to a slow seasoning process which lasts from 70 to 90 days.

Weight:
slice gr. 450/550


Seasoning:
70/90 days

Packs:
SV


Packages:
packs 10/15/20/25 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.