Lombino
Lombino is a product extremely rich in flavour, it is obtained by boned loin of heavy swine, salted and flavoured with pepper and other spices. When cut, the slice presents itself as particularly lean and of a typical pink colour. The smell is delicate, characteristic of seasoned products. What effect most in lombino is its sweetness linked to a delicate tastiness.
The processing method of lombino is carried out in four phases:
- first of all meat is flavoured with a mix of salt and spices finely measured out;
- after a short period of storage in a cold place, necessary to allow salt and spices to penetrate the meat, the product is massaged and wrapped in a characteristic covering of natural swine called “suet skin”;
- then lombino is tied up and brought to dry into dedicated places for almost 10 days;
- the last phase is the seasoning which lasts at least three months.
Ingredients: Pork meat (Origin: Italy), Salt, Black Pepper
|
AVERAGE NUTRITIONAL VALUES PER 100 g. |
|
|
Energy
|
215 Kcal |
|
904 Kj |
|
|
Fat |
7,2 g |
|
of which saturates |
2,5 g |
|
Carbohydrate |
0,5 g |
|
of which sugars |
0,5 g |
|
Protein |
37 g |
|
Salt |
3,5 g |
Price per kg