The Lombo Stagionato (cured

loin) is obtained from the

backs of heavy Italian pigs,

one of the premium and

leanest cuts.

The processing is carried

out by alternating massage

cycles to resting phases in

refrigerated rooms during

which the sea salt and the

spices contained in the dry

brine are assimilated by the

meat. The loin is then placed

in a casing and sent to the

drying and aging phases.

The aging phase lasts at least

two months.

At the end it acquires a

pinkish colour and is solid and

compact to the touch.

It is extremely lean with a

unique, sweet fragrance and

it has a pleasant, slightly

smoked taste.

It does not contain

milk by-products and

is gluten-free.