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Mrke: La Paisanella - Agostino
: 1
Nebrodi black swine loin is obtained from the prized part of the animal's loin.
After being cut, the loin is seasoned with fine salt, thus initiating a natural preservation process.
Once the process is finished, it is seasoned with a sprinkling of black pepper and chili pepper.
The curing period can last from 4 to 6 months.
During this time, the loin develops its unique and characteristic flavor due to the interaction between the salt and the meat.
It is advisable to store the loin in a cool, dry place.
: 1
Nebrodi black swine loin is obtained from the prized part of the animal's loin.
After being cut, the loin is seasoned with fine salt, thus initiating a natural preservation process.
Once the process is finished, it is seasoned with a sprinkling of black pepper and chili pepper.
The curing period can last from 4 to 6 months.
During this time, the loin develops its unique and characteristic flavor due to the interaction between the salt and the meat.
It is advisable to store the loin in a cool, dry place.
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