Cured pork loinCured pork loin

Cured pork loin

from Producer Salumi Tomassoni

Salumi Tomassoni

Lonza or capocollo, is a 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 (in this case in Verdicchio DOC), or fennel.

The maturation time varies from 70 to 90 days.

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