Bacchus Lombata aged in Amarone half

Bacchus Lombata aged in Amarone half

The pork loin, skillfully deboned, gives us its most precious part: the loin, which is trimmed, cleaned, and salted. But that's not enough. Here is where the creativity of Corrado Benedetti and his desire to make an original contribution to the enhancement of the territory make a difference.

Placed in small tubs, some of these lean and very flavorful loins are immersed in Amarone della Valpolicella, left to soak in the tub and turned daily for twenty days. Only this way can the meats drink from the source of the aromas, aftertastes, and tannins released by the magical elixir of grapes and take on an appetizing ruby red color.

Bacchus Lombata aged in Amarone half: How is it produced

Corrado Benedetti, Veneto

Ingredients Bacchus Lombata aged in Amarone half

Carne suina, sale, destrosio, spezie, aromi naturali. Trattato in superficie con vino Amarone della Valpolicella D.O.C.G. (3.0% - 4.0%) (Solfiti in tracce). Conservanti: E250, E252.
Shelf life: 6 mesi

Nutritional values

Valori nutrizionali medi per 100g di prodotto
Valore energetico 231Kcal/967kJ
Grassi 12,02g di cui acidi grassi saturi 5,53g
Carboidrati 0,04g di cui zuccheri 0,0
Proteine 30,42g
Sale 3,92g