Molise Loin

Lonza Molisana is obtained by deboning the leanest parts of the pig, which come from the best, carefully selected loins.

The loins are aged with a fillet of lard to enhance the organoleptic characteristics of the meat itself, for approximately 4/6 months.

The Lonza has an intense pink color, a strong aroma and a delicate flavor.

It is a highly appreciated product of Molise pork butchery.

Molise loin can be enjoyed with caciocavallo cheese and salted ricotta cheese.

Platters are a great alternative to a quick lunch.

It is a product subject to natural weight loss.