The cured lonza "Il Poggetto" is made from 100% Italian pork loin (Emilia Romagna, Tuscany). Slow curing - at least 2 months in our plant in Poggio a Caiano, Tuscany, with hand processing - enhances the natural tenderness of the meat and its delicately spiced aroma. Its compact, lean texture, balanced taste and the sweetness of simple aromas (salt, pepper, garlic) make it one of the classics of Italian cured meats. Gluten-free. Lactose-free and without milk derivatives. Cured pork lonza is best when thinly sliced. Perfect as an appetizer, to enrich platters of Italian cured meats, or for characterful sandwiches together with bread and cheeses. Format: Vacuum-packed cut, weight approx. 800 g.
Price VAT included
The cured lonza "Il Poggetto" is made from 100% Italian pork loin (Emilia Romagna, Tuscany). Slow curing - at least 2 months in our plant in Poggio a Caiano, Tuscany, with hand processing - enhances the natural tenderness of the meat and its delicately spiced aroma. Its compact, lean texture, balanced taste and the sweetness of simple aromas (salt, pepper, garlic) make it one of the classics of Italian cured meats. Gluten-free. Lactose-free and without milk derivatives. Cured pork lonza is best when thinly sliced. Perfect as an appetizer, to enrich platters of Italian cured meats, or for characterful sandwiches together with bread and cheeses. Format: Vacuum-packed cut, weight approx. 800 g.
