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The Filetto Baciato is the fillet of the sheep placed under spices for the duration of a day; past this period is brushed and massaied. It is then wrapped in raw sheep’s salame paste and stuffed into casings. It ends with the maturing which has a minimum duration of 35 days in cold storage rooms with daily controlled temperatures and humidity. After maturing, the casing is removed and placed under vacuum to keep the simple and delicate flavor that has just matured during the season. ingredients: 85% sheep meat, pork lard 15%, salt, pepper, E250-252. Store at 6-8 ° C