Recipe > Filetto

Italian dry-cured filetto is a cured meat made from the tenderloin (filetto in Italian) of beef. This delicacy is similar to other cured meats like bresaola or carpaccio, but it specifically involves using the tenderloin cut.

To prepare Italian dry-cured filetto, the tenderloin is typically seasoned with a mixture of salt, pepper, and sometimes other spices or herbs. It is then left to cure and air-dry for a period of time, which can range from several weeks to several months. During this curing process, the meat loses moisture and develops its characteristic flavor and texture.

Once cured, the Italian dry-cured filetto is sliced thinly and served as an antipasto or appetizer. It is often accompanied by olive oil, lemon juice, and perhaps some herbs or cheese. This delicacy has a rich, savory flavor and a tender texture, making it a popular choice for charcuterie boards or as part of an Italian-style appetizer spread.

Filetto

Quantity(grams)

Ingredient	Quantity(grams)
Pork loin	1000
Salt	30
Brown sugar	10
Saffron	5
Instacure#2	2.5
Ground white pepper	2.5
Ground black pepper	2.5
Hot paprika	2.5

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Preparation > Filetto

Filetto is pork tenderloin, a lean and tender cut of meat that can be roasted, grilled, or sautéed. Its often marinated or seasoned before cooking and can be served with various sauces or accompaniments.

Mix all ingredients into the meat.

Place in a plastic bag and refrigerate for 12 days.

At the end of 12 days, remove from the refrigerator, wash well and hang until dry.

Wrap the meat in string or use elastic netting.

Hang the cane in a dark environment, with a temperature close to 12 ºC and relative humidity around 70%.

In approximately 20 days it will be ready.

You can store it wrapped in baking paper or sliced in vacuum bags.

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Clube da Charcutaria

28/03/2026 22:56

Esta técnica artesanal utiliza a ciência da cura para transformar cortes simples em iguarias complexas. O segredo está sempre na paciência e no controle da temperatura.

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