Produced from the loin of Italian pork.
The loin is entrusted to the skilled hands of master butchers who trim it by removing the rind and fat. The very gentle salting is done in multiple stages with sea salt, spices, and fresh aromas. Finally, it is protected by natural casing to allow it to age slowly. For the Filone dei Dogi, only the largest pigs are selected to obtain a product of considerable size.
