LONZA of CAPOCOLLO or COPPA Italian local salami Recchi farm
The pork part used to make lonza is taken from the neck joint up until the sixth or seventh rib of the carré.
From the carré on, until reaching the loin and tail one gets the meat for the lonzino (the name means a sort of small lonza).
Here too, ingredients are very simple and natural. Once cut, its slice shows a beautiful bright garnet red colour, with just the right amount of marbleizing
Weight: 1,35 Kg. +/- 10%.
Organic by faith and not for business. The quality of food is inextricably linked to the territory from which it originates and its history, as well as respect that man has in respect of one and the other