Dry aged pork loin - 4+ months of aging
This less know cured meat (coming from the loin) is a lean, but surprisingly sweet and tasty cut, almost like prosciutto. We leave to our lonzino a nice layer of fat to add softness and silkiness, which combined to a long aging process (4+ months) allows for a complexity of flavors to emerge.
Add to your charcuterie board with dried fruits or substitute it to prosciutto in your recipes or in your sandwiches.
Gentle notes of cloves, juniper berries, nutmeg, and savory leaves in a slightly sweet salame.
A traditional salame from Northern Italy with bright notes of red wine, nutmeg and garlic
The scent of wild fennel is followed by the smokiness of paprika in this fragrant salame.
Sweet and hot peppers give this salami a unique mix of heat and freshness for a new tasting experience.
Dry aged Pork belly - 6+ month of aging
Dry aged pork boston butt - 4+ months of aging
Our meats are perfect for enjoying on their own, or paired beautifully with other cheeses, fruits, and wines. Explore our delicious pairings.Learn More
The Lonzino di fico (The Fig lonzino) is a traditional sweet lonzino from Marche, made with figs, walnuts, anice and known since the Romans.