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The cured lonza "Il Poggetto" is made from 100% Italian pork loin (Emilia Romagna, Tuscany). Slow curing - at least 2 months in our facility in Poggio a Caiano, Tuscany, with handcrafted processing - enhances the natural tenderness of the meat and its delicately spiced aroma. Its compact, lean texture, balanced flavor and the sweetness of simple seasonings (salt, pepper, garlic) make it one of the classics of Italian cured meats. Gluten-free. Lactose-free and free from milk derivatives. Cured pork lonza is best enjoyed thinly sliced. Perfect as an appetizer, to enrich platters of Italian cured meats, or for characterful sandwiches together with bread and cheeses. Format: Vacuum-packed portion, weight approx. 800 g.
£ 23.16 / kg
Price including VAT
The cured lonza "Il Poggetto" is made from 100% Italian pork loin (Emilia Romagna, Tuscany). Slow curing - at least 2 months in our facility in Poggio a Caiano, Tuscany, with handcrafted processing - enhances the natural tenderness of the meat and its delicately spiced aroma. Its compact, lean texture, balanced flavor and the sweetness of simple seasonings (salt, pepper, garlic) make it one of the classics of Italian cured meats. Gluten-free. Lactose-free and free from milk derivatives. Cured pork lonza is best enjoyed thinly sliced. Perfect as an appetizer, to enrich platters of Italian cured meats, or for characterful sandwiches together with bread and cheeses. Format: Vacuum-packed portion, weight approx. 800 g.
