Lonzardo

Loin of boneless Italian pork, with rump lard and rind. Seasoned by hand with sea salt, it is aged for at least 4 months and is protected with a thin layer of "lard" at the end of seasoning. The loin is characterised by an important lean part and by a very evident lard fat thickness that it makes it unique with its melting flavour and fragrance. Sweet and delicate.