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Mrke: Marchesini Salumi
The Lonzino is part a of the pork loin. It is salted, spiced and moistened with wine. It is then left to rest for 10 days in tubs and massaged every 24 hours with salt.
It is then pressed into the natural casings and matured for at least 50 days.
We recommend enjoying it in paper-thin slices on a bed with rucola and Bagoss and some olive oil.
The Lonzino is part a of the pork loin. It is salted, spiced and moistened with wine. It is then left to rest for 10 days in tubs and massaged every 24 hours with salt.
It is then pressed into the natural casings and matured for at least 50 days.
We recommend enjoying it in paper-thin slices on a bed with rucola and Bagoss and some olive oil.
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