Larded Fillet is an italian cured meat made from pork chops. At the time of cutting we leave a wide layer of lard that gives this piece its main characteristics, meltiness and delicate taste. In fact, this cured meat is to be enjoyed in very thin slices on a slice of bread, on a bruschetta, or very much to be used in cooking in numerous recipes.

Many of our customers have called it the best cured meat regarding taste and texture. Like all our products, it is produced using the same ancient Lucanian methods, with fine, natural spices, and without any preservatives or other chemicals. The flavor of larded tenderloin encapsulates the essence of the land where it is produced; Basilicata is an unspoiled land where nature and traditions still hold sway.

Why is it genuine and natural?

Our cured meats have from the beginning obtained the environmental quality mark of
" Pollino National Park " certifying their production within the protected geographical area.

The parts of the pig we use for larded tenderloin:

This cured meat is made from pork chops, cut with a wide layer of lard on the outside.

The ribs

our pigs are raised in the semi-wild state exclusively in Basilicata fed purely on natural feed.


De Salvo Larded Filet is produced at
slow seasoning.

We use a customized production system, alternating periods of drying and drying with and without cells.

about 200

Aging days



The reddish color of the outside is given
by the ground Senise I.G.P. bell pepper
which can be sweet or spicy.


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