€ 26,50 for 550/600g ca.
The Lombo di Cinta Senese DOP from San Gregorio is an exquisite cured meat made from the meat of the most typical pig of the Siena area: it is obtained exclusively from purebred Cinta Senese DOP pigs slaughtered between 12 and 16 months.
The lombo di Cinta Senese has a firm, bright red meat with a noticeable layer of lard. The uniqueness of the raw material used, outdoor breeding, and feeding give the product an unmistakable quality and a unique taste.
The first phase of the production process involves a preparatory massage to remove residual blood, followed by a washing with warm vinegar, garlic, and natural aromas. Subsequently, salting takes place for 14 days with sea salt measured in proportion to the weight of the piece.
After salting, the lombo is desalted and left to rest for about two weeks at a temperature of 5/6°C and a relative humidity around 60%.
After the resting period, the lombo is wrapped in pepper and wild fennel and tied by hand with string. This marks the beginning of the actual aging process at a temperature of 14/16°C with a relative humidity around 72/75% for approximately 6 months.
Ingredients: Cinta Senese DOP pork meat, salt, pepper, chili, garlic, sucrose, dextrose, natural aromas. Antioxidant: ascorbic acid. Preservatives: potassium nitrate, sodium nitrite.
Allergens: none
Shelf Life: 180 days
The DOP Cinta Senese Loin from San Gregorio is a cured meat with multiple uses: from a simple and tasty sandwich to the buffet of appetizers where it can also be served dressed with a drizzle of oil and perhaps accompanied by shavings of parmesan and arugula leaves.
Naturally, its preferred setting is the classic mixed platters of cured meats and cheeses, served as an appetizer during the most convivial moments of a lunch or dinner, perhaps accompanied by bread or focaccia.
Storage instructions: keep in a cool and dry place, a temperature of +6/10°C and relative humidity not exceeding 65-70% is recommended.
€ 26,50
for 550/600g ca.
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