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Molise loin can be eaten plain, cut very thinly, with homemade bread.
Lonza Molisana
Molise loin can be eaten plain, cut very thinly, with homemade bread.
Not available in the United States
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Lonza Molisana is obtained by boning the leanest parts of the pig that come from the best loins carefully selected.
The loins are cured with a fillet of lard to enhance the organoleptic characteristics of the meat itself, for about 4/6 months.
Lonza is deep pink in color, with a strong aroma and delicate flavor.
It is a highly appreciated product of Molise pork butchery.
Lonza molisana can be enjoyed together with the caciocavallo cheese, to salted ricotta cheese
Chopping boards are an excellent alternative to a quick lunch
dc-02:01_500g
Data sheet
- Origin
- Italy
- Region of Origin
- Molise
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