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Smoked Pork Loin
The Smoked Pork Loin on the palate has a strong flavour of spices and a pleasant hint of smoke. When cut, the lean part of a bright red , resting on a layer of rosy fat.
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Tradition
According to tradition, Felitto village was founded by Enotri around the fifth century. B.C. However, there are no historical evidence to support this thesis. Instead the first documents that attested to the life of the settlement are dated around the year 1000 in the form of acts of buying and selling land.
The toponym "Felitto" has several hypotheses of origin. According to Leopardi could come from "Phei-ictus" referred to the abundance of trout fished in the river Calore, the waterway that skirts the rocky ridge where the village stands. A second hypothesis, from Greek, wants the origin of the word from the verb "Phiulatto" (watch, guard, monitor), indicating the shape of the old town perched on the rock, as a guard post easily defended with great visual of the territory. Today, this village of Cilento, is characterized by the spectacle of the "gorges", a splendid example of nature in the National Park, where sports such as hiking and canoeing are praticated.
The food and wine tradition, however, find the maximum expression in the production of sausages and the famous fusilli, made according to ancient traditions handed down from generation to generation. Excellencies from unique flavour only to be enjoyed.
#History #Tradition #Gooty
Data sheet
| Full name | Smoked pork loin |
| Origins | Campania |
| Place of production | Felitto (SA) |
| Producer | Azienda Agricola "Tenuta Barone" |
| Raw Materials/Breed | Meat of black pig, sea salt , spices and natural flavours .Without preservatives and allergens. |
| Seasoning | 8 months |
| Storage | Vacuum-packed up to 6 months. Once opened it keeps in the refrigerator wrapped in a cloth , at a temperature of +10 ° C. |
| Characteristics | When cut, the lean part of a bright red , resting on a layer of rosy fat. On the palate it has a strong flavour of spices and a pleasant hint of smoke. |
| Food combinations | Seasoned cheese, Cilento white fig, handmade bread, red wines. |
| Tasting | To best enjoy the extraordinary characteristics of the loin is recommended to let the product rest to air after opening the vacuum , for at least 10 minutes. It can be served as an appetizer paired with medium-aged cheeses and homemade bread , all accompa |
About Azienda Agricola Tenuta Barone
The river Calore , the gorges and the characteristic medieval bridge provide the setting to Azienda Agricola Tenuta Barone , located in Cilento National Park, one of the most beautiful places in the world . Quality of raw materials , tradition and passion are the hallmarks of the work of Antonio and Maria , owners of the company, now landmark of Cilento area . The pigs used for the production are raised in semi-wild and feed with chestnuts , acorns and corn . All this contributes to produce genuine high quality meat according to ancient craft traditions.
Awards
P.A.T.
Traditional agricultural product . It brings all the cultural and gastronomic characteristics of a place , becoming historical evidence and ensuring the originality of the place.
