9.50 € – 38.00 €
The loin or fillet derives anatomically from the dorsal muscle with a light enveloping portion of lard. It is prepared by massaging the piece with a mixture of salt, ground black pepper and crushed garlic and then covered with salt for about three days at the end of which it is washed and massaged covered with ground black pepper and wrapped in straw paper and left to mature in suitable environments. . The slice appears completely of a beautiful bright red color with a border of a few millimeters of the white of the lard that originally wrapped the muscle. It is advisable to slice the product very finely to fully appreciate the aroma and delicate flavor of the meat and the softness of the slice.
Weight: 250g / 500g / 1kg
Seasoning: 2/3 months Deadline: 120 days
Storage: Keep in a cool and dry place. In the fridge max + 4 °, it is advisable to wrap it in a damp cloth.
Ingredients: Pork, salt, pepper. No chemical preservatives. Gluten, lactose.