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.