Local Lombo (loin) is characterized by its lean and tasty meat. It is sold in pieces weighing about 3 kg and is made from the back of the pig.
Its quality is guaranteed by our careful selection of fine meat that is processed with artisan care starting with the deboning operations.
Once deboned, the loin is subjected to dry salting and flavored with the spreading of a balanced blend of spices and salt.
The aging happens in our cellars, in a natural microclimate suitable to protect the final organoleptic traits of the product. To turn into a high-quality Salami, the local Lombo must be aged for a rather long period of 3 months.
When cut into slices the bright color of lean meat is immediately evident. It is a special idea not only for your appetizers but also as a second course you can enjoy simply by adding a drizzle of olive oil, which enhances its flavor
To be consumed sliced and raw.
NO MILK AND / OR DAIRY PRODUCTS
WEIGHT: APPROX. 3 KG
OPTIMAL AGING: 3 MONTHS FROM THE DATE STAMPED ON THE SEAL.