Detailed Product Description

Origin: MARCHE

The loin of Pork, la Lonza (also called capocollo or capolonza), is made out of th

Origin: MARCHE

The loin of Pork, la Lonza (also called capocollo or capolonza), is made out of the fleshy part between the join of the head of the pork and the fifth/sixth rib of the loin: Its length is between 30 and 40cm and the weight ranges from 1 to 2 kg. Meats have to be cut coarsely, salted and seasoned with fennel. In some areas, it is preferred to flavour them with treaded garlic during two days. The slice is then washed off with white wine, dried up with a cloth, covered with black ground pepper and finally placed in a natural gut, strongly tied up with a string. It is then left to dry out near a fire for 3 or 4 days enabling a light smoking of the external part of the meat. The seasoning is then pursued for the following 6/7 months in a fresh and dry place.

Ideal as a starter made of fresh assorted cured pork meats along with soft or semi-hard cheeses and vegetables in oil.