Cured pork loin from Fabriano
from Producer Sadifa Salumi
Lonza or capocollo is typical cured meat from the Marche region.
Lonza (or Capocollo) of Fabriano is produced from meat obtained from the upper part of the loin. It is prepared with salt, ground pepper, aromas of wine, vinegar, garlic and mountain herbs without any additional ingredients.
Stuffed in natural casing, it has a maturation period of no less than 150 days.
SIMILAR PRODUCTS
Salame bastardo – spreadable salami
from Producer Macelleria Norcineria Il Casale de Li Tappi
Pressed and flattened aged salami
from Producer Salumificio Artigianale di Rampini Gianfranco
