The cured lonza "Il Poggetto" is made from 100% Italian pork loin (Emilia Romagna, Tuscany). Slow curing - at least 2 months in our plant in Poggio a Caiano, Tuscany, with manual processing - enhances the natural tenderness of the meat and its delicately spiced aroma. The compact, lean texture, balanced flavor and sweetness of the simple aromas (salt, pepper, garlic) make it one of the classics of Italian cured meats. Gluten-free. Lactose-free and free from milk derivatives. The whole lonza is designed for those who want to slice it fresh at home or for delicatessens and catering. Sliced thin, it is perfect as an appetizer, for platters or to enrich sandwiches together with bread and cheese. Format: Vacuum-packed whole loin, weight approx. 1.7 kg.
Price VAT included
The cured lonza "Il Poggetto" is made from 100% Italian pork loin (Emilia Romagna, Tuscany). Slow curing - at least 2 months in our plant in Poggio a Caiano, Tuscany, with manual processing - enhances the natural tenderness of the meat and its delicately spiced aroma. The compact, lean texture, balanced flavor and sweetness of the simple aromas (salt, pepper, garlic) make it one of the classics of Italian cured meats. Gluten-free. Lactose-free and free from milk derivatives. The whole lonza is designed for those who want to slice it fresh at home or for delicatessens and catering. Sliced thin, it is perfect as an appetizer, for platters or to enrich sandwiches together with bread and cheese. Format: Vacuum-packed whole loin, weight approx. 1.7 kg.
