The Loin Smoked


I’m Mauro Triglia, one of the members of the Salumificio Artigianale Gombitelli and I am the creator of this new product for a couple of years we have on the price list.

I am a 32 year old boy with a passion for travel, and in my travels I like to try new flavors and typical products of distant lands; often then when I come back, I try to play some far proven flavors, sometimes successfully and sometimes not.

In the summer of 2013 to return from a trip to Czech Republic I tried two new meats: smoked salami with paprika, successful test discretely but never entered production and indeed the loin Smoked, both meats that I had tasted while traveling.

I remember that taste a Smoked loin in a brewery in Spindleruv Mlyn, a village in the north of the Czech Republic near the border with Poland; as Czech tradition after a few beers we had ordered began to bring appetizers such as cold cuts, cheese and pickled vegetables; already at that brewery I had in mind to try to do just returned to Italy.

After some tests, and since we already had a lot of experience in products such as seasoned and the pork tenderloin with pepper cured meats that are all produced from dall’arista pork, we were able to come good on Smoked loin, which is now a present product in our list and much appreciated in the area.




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