GRAN FILETTO SALAMI WITH CUTTING BOARD AND BOX

Gran Filetto Salami is an exclusive Salumi Pasini product. It is the result of research and studies to obtain the perfect taste. The intense flavour of this salami is obtained thanks to the balanced combination of 100% Italian pure pork tenderloin, fine cuts of Italian pork meat, salt, pepper and a highly selected mix of flavourings.

The unique fragrance that distinguishes Gran Filetto Salami from the other types is given by the curing process it undergoes.

The hand-tying phase guarantees the perfect compactness of the sausage and gives it an ideal consistency and its typical shape. 

It is a complex and particularly delicate operation – carried out according to tradition – that is fundamental to guarantee the high quality of the final product and, precisely for this reason, it is carried out with extreme care. 

Hand-tying is fundamental for the perfect outcome of this sausage: an authentic art that gives the product a traditional appearance that will take you back in time from the very first bite. 

Gran Filetto Salami is, in fact, the perfect balance between tradition and innovation: the innovative techniques adopted for the production of this sausage are perfectly combined with the use of processing steps typical of the Italian gastronomic tradition. 

Gran Filetto Salami has a delicate flavour, not very salty but tasty at the same time. The aroma is delicate but persistent: the spicy notes give the product a strong yet sweet taste.

We suggest cutting Gran Filetto Salami by hand into medium-thick slices to fully appreciate the aromas and flavours of this unique salami. 

We recommend tasting Gran Filetto Salami for fine aperitifs and serving it with classic taralli, artichoke cream and Battuto Alla Contadina to dip raw vegetables or spread on classic salty crackers.

It is perfect, paired with a Champagne Brut Tradition Blanc de Noirs. An authentic niche product that will win over every palate from the first bite.

Processing

Gran Filetto Salami is obtained following the traditional steps for the production of sausages, but with a touch of innovation. Among the cuts selected there is pork tenderloin, one of the leanest and finest parts, with a delicate flavour generally not used for salami mixture. The meticulous processing makes it possible to obtain a unique and recognisable product characterised by the softness of the dough and the uniform blending of meat, salt and spices.