Ingredients: pork meat

Aromas: garlic, pepper, salt. NO preservatives, NO antioxidants

Taste: delicate and light

Composition: almost totally lean meat

Conservation: if whole, it is best to keep the loin in a cool place for up to 12 months.

Duration: after a few weeks the meat becomes harder and darker, because it begins the process of maturing, but the taste is not altered even it becomes better. Once

Manufacture: by methods of the country tradition, prepared exclusively with the mixture of fine cuts

Maturation: 2-4 months

Production Zone: Organic Agriculture in Palazzo del Pero from animals raised naturally only with chestnuts, acorns, barley, maize, soy and bran.

The Lobe (loin or tenderloin) is first deboned and then lightly marinated after that tied up and left to mature.

The loin is appreciated for its soft and delicate taste and for its thinness.

The low content of fat and connective tissue makes the meat soft.

It can be served sliced like Carpaccio with a touch of extra virgin olive oil and grated parmesan or roasted (as the second course) along with a side dish of potatoes or vegetables.