Loin with Norcia
Salume that is obtained by working the muscles of the pig’s neck, so in the tradition of pork butchery is also called Capocollo.
The secret recipe of Mastro Peppe provides that the meat, thus cut, undergoes an articulated preparation, including salting in brine.
The loin is enriched with wild fennel, which gives it a particular aroma.
Stuffed in natural casing, it has fat veins.
Maturing, which begins at the cellar with a wood-burning fireplace, lasts 90/120 days.
Ingredients: Pork, salt, pepper, sucrose, garlic, wine.
Does not contain:
In the store you can also buy the 650Gr Lonza Slice with fennel
The butchery could be sent vacuum-packed, the vacuum is made for transport, upon arrival of the product we advise you to remove it from the vacuum, and consume it not before 4-6 hours of rest in the fridge in the vegetable section, it must be removed from the fridge at least an hour before consuming it.