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Cured Pork Loin is a typical Tuscan salami that boasts an ancient tradition and which cannot be missing on a table full of cold cuts and salami that want to represent the unique tastes and flavors of our beloved territory. Produced exclusively with one of the noblest parts of the pig, Cured Pork Loin undergoes a particular processing and seasoning process that allows to obtain a genuine, tasty product and, given its low caloric intake, also suitable for different diets.

Cured Pork Loin


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€17.40
€13.92 Save 20%
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Cured Pork Loin is a typical Tuscan salami that boasts an ancient tradition and which cannot be missing on a table full of cold cuts and salami that want to represent the unique tastes and flavors of our beloved territory. Produced exclusively with one of the noblest parts of the pig, Cured Pork Loin undergoes a particular processing and seasoning process that allows to obtain a genuine, tasty product and, given its low caloric intake, also suitable for different diets.
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Cured Pork Loin.

The Cured Pork Loin, boasts an ancient tradition rediscovered in recent years and whose flavor and authenticity continue to be appreciated by adults and children. In fact, its extremely delicate taste and its tenderness make it the ideal cured meat to be sliced and used inside tasty carpaccio also seasoned with a pungent extra virgin olive oil from the Tuscan hills such as the “DOP Chianti Classico” and a Aged Tuscan Pecorino Cheese PDO.

What makes Cured Pork Loin so special and appreciated in its flavor is precisely the seasoning that follows exactly the ancient Tuscan pork-butchery tradition. First of all, the pork fillet, or loin, is boned and, subsequently, salted and marinated with a precise technique handed down from generation to generation by the Norcini masters. Thanks to their experience and dexterity, the Cured Pork Loin is salted, peppered and massaged with other spices and ingredients of totally natural origin.

The meat is then tied and left to mature for about 60 days in flavored dryers made with fine woods that give the meat a delicate, aromatic flavor and a rosy appearance without fat. This last characteristic guarantees the Cured Pork Loin a thinness that makes it the ideal meal even during a low-calorie diet.

The low content of adipose and connective tissue give the meat a rosy color and a refined softness to make various types of dishes, but it is certainly best appreciated in different types of carpaccio.

The Italian excellence of this product is guaranteed by the use of meat coming exclusively from national pigs.

In addition to being tasted in various carpaccio, the Cured Pork Loin can also be tasted on a slice of toasted bread and seasoned with oil and fennel seeds or in cold dishes or rich seasonal salads.

 

Size: 400 g. Vacuum packed product.

Ingredients: Italian pork, salt, pepper, garlic, spices, preservatives E 250, E 252. Non-edible outer shell.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 120 days.

Gluten Free

11-050-31

Average nutritional values for 100 g of product - Product features

Energy (kJ/kcal)
951/227
Fat (gr.)
10
Of which saturates (gr.)
5
Carbohydrate (gr.)
0,2
of which sugars (gr.)
0,0
Protein (gr.)
34
Salt (gr.)
4,5
Gluten Free
Yes
Type Of Meat
Tuscan Pig
Vacuum Packed
Yes
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Specific References

Reviews

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5
10/07/2021|Ottimo lonzino

Ottimo prodotto, qualità/prezzo eccezionale.

5
10/05/2021|Ottimo

Questo lonzino è ottimo, va bene anche per la dieta

5
09/30/2021|ottimo

Questo salume è veramente ottimo

5
09/28/2021|Ottimo

Ottimo prodotto consigliatissimo

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Cured Pork Loin

Cured Pork Loin is a typical Tuscan salami that boasts an ancient tradition and which cannot be missing on a table full of cold cuts and salami that want to represent the unique tastes and flavors of our beloved territory. Produced exclusively with one of the noblest parts of the pig, Cured Pork Loin undergoes a particular processing and seasoning process that allows to obtain a genuine, tasty product and, given its low caloric intake, also suitable for different diets.

Write your review

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