Air cured pork loin
from Producer Le Bontà dei Colli
Lonza or capocollo is typical cured meat from the Marche region.
The first phase of preparation consists of the boning of the pig’s neck. In particular, the chosen part is from the 4th to the 6th rib of the rack. The aromatization involves emerging it in tanks, where the loin takes on the aromas of pepper, garlic, local wines, or orange.
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Pressed and flattened aged salami
from Producer Salumificio Artigianale di Rampini Gianfranco
Salame bastardo – spreadable salami
from Producer Macelleria Norcineria Il Casale de Li Tappi
