Cured Pork Loin

Cured Pork Loin.The Cured Pork Loin, boasts an ancient tradition rediscovered in recent years and whose flavor and authenticity continue to be appreciated by adults and children. In fact, its extremely delicate taste and its tenderness make it the ideal cured meat to be sliced and used inside tasty carpaccio also seasoned with a pungent extra virgin olive oil from the Tuscan hills such as the “DOP Chianti Classico” and a Aged Tuscan Pecorino Cheese PDO.What makes Cured Pork Loin so special and appreciated in its flavor is precisely the seasoning that follows exactly the ancient Tuscan pork-butchery tradition. First of all, the pork fillet, or loin, is boned and, subsequently, salted and marinated with a precise technique handed down from generation to generation by the Norcini masters. Thanks to their experience and dexterity, the Cured Pork Loin is salted, peppered and massaged with other spices and ingredients of totally natural origin.The meat is then tied and left to mature for about 60 days in flavored dryers made with fine woods that give the meat a delicate, aromatic flavor and a rosy appearance without fat. This last characteristic guarantees the Cured Pork Loin a thinness that makes it the ideal meal even during a low-calorie diet.The low content of adipose and connective tissue give the meat a rosy color and a refined softness to make various types of dishes, but it is certainly best appreciated in different types of carpaccio.The Italian excellence of this product is guaranteed by the use of meat coming exclusively from national pigs.In addition to being tasted in various carpaccio, the Cured Pork Loin can also be tasted on a slice of toasted bread and seasoned with oil and fennel seeds or in cold dishes or rich seasonal salads. Size: 400 g. Vacuum packed product.Ingredients: Italian pork, salt, pepper, garlic, spices, preservatives E 250, E 252. Non-edible outer shell.How to store: Store in the fridge between 0° C - +4° C.Average expiry: 120 days.