Air cured pork loin
from Producer Fattoria biologica Recchi
Lonzino is typical cured meat of the Marche region. Compared to loin, the meat used is leaner and more delicate.
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.
The maturation time varies from 70 to 90 days.
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