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Sannio pork loin is a sausage deriving from boneless pork loin, salted, seasoned with spices and matured for a maximum of 3-4 months. When cut, the slice of lonzino is bright red with white streaks of fat.
Casing: natural casing
Maturing: 90 days
Pig meat sausage produced in Campania, in particular in the internal areas, is very appreciated and famous for its peculiar taste and traditional “U” shape. Two lean parts and one fat part are used to prepare it, they are ground and mixed with salt and other aromas.
The mixture is shaped with natural intestines, tied up and bend at the two ends with one string giving it a tight “U” shape. It is later fumigated and then aged for about 20-30 days.