Aged black pig fillet, very lean, to slice thinly for a light plate.
The fillet is taken from the loin, the leanest part of the pig. Boned and trimmed of fat, it is salted with a mixture of salt and herbs, then aged for about 90 days.
The meat is an even pink and the flavour delicate. Only a thin layer of fat surrounds it.
The black pigs are reared, slaughtered and processed by the same producer in Campania, with no sugar, artificial flavourings or E250 and E252 preservatives. Slice very thinly and serve with a drizzle of olive oil.
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Aged black pig fillet, very lean, to slice thinly for a light plate.
