Meat, Recipes

Pork fillet wrapped in Tuscan ham with sage

Pork fillet wrapped in Tuscan ham with sage

“This is one of our guests’ favorite recipe.”

This is one of our guests’ favorite recipe. They like prepare it, cook it and of course, eat it. Perhaps because while we’re setting the ingredients, sage and garlic pervade the kitchen with their fragrance. Or maybe because one slice of Tuscan ham always jumps in the mouth, maybe two… and always follows a sip of iced white wine! Surely, they love the tenderness and delicacy of the pork fillet, which matches perfectly with salty Tuscan ham and with sage and garlic aroma. Cooking time is crucial, pork fillet is low-fat meat and this is why it needs the right cooking. For slices about three centimeters thick, it takes less than five minutes to cook on each side, on medium-high fire.


You love it or you hate it.  Sage is never in between. Its taste is so peak, rich and unique, you cannot confuse. Irreplaceable in some recipes, as butter and sage for the ravioli or with the liver, or in the roasted chicken and potatoes. It is so overflowing in taste you can have it on its own.

An anchovy closed in two sage leaves, dipped in a batter and fried. Simply amazing! Leaves are so thick and large they are perfect for cooking it.

Tips herbs in general have to be fresh. No way to get the same flavor from the dry ones. Moreover, don’t heat the oil before adding it, rather leave it in the extra virgin olive oil as long as you can and then heat them up together, herbs will release the fullness of the aroma.

Tuscan ham

When you are in Tuscany and looking for a sandwich, first buy Tuscan bread, without salt, and some hand-cut Tuscan ham. Only after your first bite, you can really feel you are in Tuscany. Not feigned, no sauce to mitigate the salty taste, like the character of the Tuscans: blunt and lovable at the same time. Just some of its tiny fat to soften up. Since it is quite salty and very tasty, Tuscan ham matches perfectly with sweet fruit, as melon or figs, as well as in many recipes, giving them an unmistakable rustic style.

Tips ham is best eaten immediately, do not leave it in the refrigerator for several days, its flavor will be affected

Pork fillet wrapped in Tuscan ham with sage

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 people


  • 8 thick slices pork fillet (3cm)
  • 8 slices of Tuscan ham
  • 12 leaves of sage
  • 4 cloves of garlic (crushed, leave the skin on)
  • Rice flour (to lightly flour)
  • 5 tbsp extra virgin oliveoil
  • Half glass whitewine
  • Salt, blackpepper
  • Kitchen string


  • In a skillet pour the oil,sage and the garlic. Keep aside.
  • Wrap each pork fillet with aslice of Tuscan ham around the thickness, tie it with kitchen string and lightly flour.
  • Heat the oil, garlic and sage and, when ingredients begin to fry, lay the filet and cook them for 5 minutes each side over medium high heat (10 minutes in total).
  • Two minutes before they are ready, season with saltand pepper, splash with a little white wine (half glass) and wait the alcoholhas evaporated. Turn off the heat and wait two minutes before serving.
Keyword pork

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