Air cured pork loinAir cured pork loin

Air cured pork loin

from Producer Macelleria Salumeria Beniamino Papa

Macelleria Salumeria Beniamino Papa

Il 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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