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We recommend eating the Molise lonzino au naturel, cut very thin, with some homemade bread and dressed with Molise extra virgin olive oil and balsamic vinegar.
Lonzino Molisano
We recommend eating the Molise lonzino au naturel, cut very thin, with some homemade bread and dressed with Molise extra virgin olive oil and balsamic vinegar.
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Lonzino molisano is obtained by boning the leanest part of the pig.
It comes from the best loins that are carefully selected and matured with a fillet of lard to enhance the organoleptic characteristics of the meat itself, for about 4/6 months.
Sliced, it has a deep pink color, a strong aroma and a delicate flavor.
Lonzino molisano is a highly appreciated product of Molisian pork butchery.
Lonzino can be eaten sliced as carpaccio with a drizzle of extra virgin olive oil and slivers of salted ricotta. It pairs perfectly with fresh, soft and semi-hard cheeses.
Storage time : 6 months.
Packaging : vacuum-packed pouches
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Data sheet
- Origin
- Italy
- Region of Origin
- Molise
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