Cured Pork Fillet

Rich, lean and tender. The perfect partner? Maybe not, sounds suspicious to me. Probably a dating scam.

For an experience you can trust, put down the dating app and reach for the Bray Cured Pork Fillet. The Italians call it Filetto. Lucky for them that all their meat words sound so compellingly musical. This is the same stuff, but it's British, so it's Fillet, right?

In our case, lean and delicious Middle White pork fillet is cured in spices for a few days, then dried for a couple of weeks. It doesn't take long, because it has so little fat. It makes a lovely shaver for salads, or snack for drinks. We supply it in a little block because you should see how far the small slices fly off the automatic slicer. This is a job best done by you with a sharp knife.

Each portion, vacuum packed for freshness, is safely stored ambient, and once opened should be refrigerated and used within a week.

Packs are ~100g, at least 100g, but not exactly, because Oscar is only so accurate with the knife.

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