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 hand processing - enhances the natural tenderness of the meat and its delicately spiced aroma. Its compact, lean texture, balanced taste and the sweetness of simple aromas (salt, pepper, garlic) make it one of the classics of Italian cured meats. Gluten-free. Lactose-free and without milk derivatives. The whole lonza is designed for those who want to slice it fresh at home or for delicatessens and catering. Thinly sliced, it is perfect as an appetizer, for platters, or to enrich sandwiches together with bread and cheeses. Format: Whole vacuum-packed loin, weight approx. 1.7 kg.
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 hand processing - enhances the natural tenderness of the meat and its delicately spiced aroma. Its compact, lean texture, balanced taste and the sweetness of simple aromas (salt, pepper, garlic) make it one of the classics of Italian cured meats. Gluten-free. Lactose-free and without milk derivatives. The whole lonza is designed for those who want to slice it fresh at home or for delicatessens and catering. Thinly sliced, it is perfect as an appetizer, for platters, or to enrich sandwiches together with bread and cheeses. Format: Whole vacuum-packed loin, weight approx. 1.7 kg.
Price VAT included
