Air cured pork loin “del padrone” from Fabriano
from Producer Sadifa Salumi
Sadifa SalumiIl lonzino is typical cured meat of the Marche region. Compared to loin, the meat used is leaner and more delicate.
The Lonzino “del padrone” of Fabriano is taken from the middle and lower parts of the loin, complete with lard and rind. It is prepared with salt, ground pepper, wine aromas, vinegar, garlic and mountain herbs without any additional ingredients.
Covered by the skin of “suet” of the pig, it has a maturation period that varies according to the size of the product and is between 100 and 150 days.
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from Producer Salumificio Artigianale di Rampini Gianfranco
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