Filettone di Vairano Patenora is a traditional Italian cured meat that originates from the Campania region in southern Italy. It is specifically produced in the towns and communes of Vairano Patenora and surrounding areas. This delicacy is made from the meat of adult pigs, which is carefully selected and seasoned with a blend of local herbs and spices. The meat is then aged for a specific period, allowing it to develop its unique flavor and texture.
One of the towns where Filettone di Vairano Patenora can be found is Vairano Patenora itself. This small commune is located in the province of Caserta and is known for its production of this traditional cured meat. Other nearby towns and communes, such as Pietramelara and Roccaromana, also contribute to the production of Filettone di Vairano Patenora.
To prepare this delicacy, the meat is first trimmed and seasoned with a mixture of salt, pepper, garlic, and other local herbs. It is then left to rest for a few days before being stuffed into natural casings. The meat is then aged for a minimum of 60 days, during which it develops its characteristic flavor and aroma. The final product is a delicious cured meat with a delicate and savory taste.
Filettone di Vairano Patenora has been recognized with the PAT (Traditional Agri-Food Product) certification, which guarantees its traditional production methods and adherence to specific specifications. This certification ensures that the product is made using traditional techniques and local ingredients, preserving its authenticity and cultural heritage.
– “Filettone di Vairano Patenora” – www.prodottitipici.campania.it
– “Filettone di Vairano Patenora” – www.agraria.org