LONZINO of PORK Specialty Italian Meats Fattoria Recchi

28,05 €

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)

Once cut, its slice shows a beautiful bright garnet red colour, with just the right amount of marbleizing

The lonzino Recchi farm, rather pinkish in colour and a bit tastier, is smaller in size and has less lard content

Here too, ingredients are very simple and natural: pork, salt, pepper, aromatic herbs and spices

Weight: 0,850 Kg. +/- 10%

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