This pork loin is obtained from heavy Italian pigs.
It is aged for more than 90 days and then marinated in Sangiovese di Romagna red wine in steel tanks.
After marinating the loin is air-dried, cut and vacuum packed.
To experience an immense pleasure, cut a thin slice of “lonzetto”, put the slice on a piece of piadina with some Pecorino Romagnolo, and
enjoy with a glass of Sangiovese Superiore red wine.
||90 days from date of packaging
||refrigerated between 0°C and 4°C