


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

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