It is made from the most tender and prized cut of carefully selected Italian pork. It is slowly cured in temperature- and humidity-controlled environments to preserve its delicate quality.

Exceptionally lean, tender, mild and delicate in flavour, this cured pork fillet is a unique artisan product that differs from traditional cured pork loin because it is made from the most tender and delicate part of the pig.

The meat comes from premium-quality pigs raised and slaughtered in Italy. This fine cut of pork is seasoned using only natural ingredients, including salt, pepper, natural flavourings and wine, with no added artificial preservatives. It is then left in brine and periodically hand-massaged for two weeks before undergoing the drying process and a slow curing period in cool, centuries-old cellars.

The origin of its name can be traced back to mountain traditions, when farmers used natural caves, known locally as grotti, to preserve food before refrigeration was available. According to tradition, the finest fillets were prepared for special occasions and stored in the deepest, most secluded caves, safely hidden from unexpected guests or thieves—earning them a reputation as a true “secret treasure” of the Alps.