This pork loin is obtained from heavy Italian pigs.
It is aged for more than 90 days and then marinated in Sangiovese 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 good red wine.
