The Smoked Lonzino is a cured meat from the inventory of the Triglia Family. It is produced from the boned pork loin, the very lean part of the pork, from where you usually make steaks and roasts.
To make the Smoked Lonzino, we accurately select and bone the pork loin, then it is salted with a mixture of salt, black pepper, and other spices, the very complex process of salting is done by massaging vigorously the loin.
After the salting phase, and stirring in brine, proceed with smoking in a smoked, with beech wood, laurel and juniper berries.
After being smoked, the lump is seasoned in well-ventilated rooms, the seasoning time can last from four to six weeks, depending upon the loin’s diameter, and at the end of it, the product is ready to be consumed.
Along with Pork Loin Carpaccio in Bigongia, Aged Pork Loin, Fillet with Pepper and Smoked Lonzino, is made from the pork loin, one of the leanest, tenderest and flavorful part of the pig, that the Salumificio Artigianale Gombitelli proposes to delight the palate of its customers.
The taste of the Smoked Lonzino is delicate, with a very pleasant smoky hint. In comparison with its above-listed brothers, it has the most marked taste.
It is perfect as an appetizer for the buffet, along with the other classic cured meat starters.
The Smoked Lonzino, having a low presence of fat, is one of the suitable cured meats for the low-calorie diets.
Pork loin, salt, pepper, garlic, herbs and spices, sugar: dextrose, antioxidant: E301, preservatives: E250-E252.
Produced in a factory where dairy products and gluten-containing ingredients are not used.
It may contain traces of walnuts and pistachios.
Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
Store in cool place.
Smoked natural in a smoker, using beech wood, bay leaves and juniper berries.
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