Filetto – Orange and Fennel Cured Tenderloin
Moons Green Filetto pays hommage to a northern Italian salami made in just two villages. We cure and age our British pork tenderloin rubbed with orange and fennel. It takes us about a month to make and is, in our view, utterly delicious. Approx 250g.
Moons Green Filetto pays hommage to a northern Italian salami made in just two villages. We cure and age our British pork tenderloin rubbed with orange and fennel. It takes us about a month to make and is, in our view, utterly delicious. Approx 250g.
Moons Green Filetto pays hommage to a northern Italian salami made in just two villages. We cure and age our British pork tenderloin rubbed with orange and fennel. It takes us about a month to make and is, in our view, utterly delicious. Approx 250g.