LOMBETTO - MATURED PORK LOIN
An expert seasoning and spicing inebriates the nose, preceding a taste characterized by an elegant encounter of sweetness and aroma.
| energy | 12 g |
|---|---|
| fat | 12 g |
| of which saturates | 4,5 g |
| carbohydrate | 0 g |
| of which sugars | 0 g |
| protein | 36 g |
| salt | 4,5 g |
History and
interesting facts
The typical Lombetto of Marche and Umbria is made from pork loin with light lard cover, stuffed into natural casing. When the production would take place only in winter, it used to be cut into 3/4 mm slices and stored in extra virgin olive oil with laurel and juniper berries.
Organoleptic
properties
The outer shape of the Lombetto is cylindrical, rounded at the ends. Firm, smooth and compact texture. When cut, the meat is red with a covering of pearly white lard and the muscle is slightly marbled. It is sweet, fragrant and spicy to the nose. The flavour is sharp and well balanced.
We recommend that it be washed with white wine, wrap in a clean cloth and store in a plastic bag at cellar temperature for a few hours. Remove the natural casing. Slice thinly by means of a slicer about ten minutes before serving, to allow the cured meat to express its aroma at its best.
Pairing and Wines
Ideal for the preparation of carpaccio dishes, enriched with seasoned salads, thinly sliced celery, diced tomato seasoned with a drizzle of oil. Excellent in gourmet sandwiches, with a drop of mayonnaise, with melting cheese such as fontina or artichokes in oil.
We propose wines from Umbria and Marche, both white and red such as Verdicchio, Orvieto CDO, Conero GCDO, Montefalco Sagrantino GCDO and Assisi Rosso, with a vinous bouquet, with a dry, full-bodied, harmonious, intense and lingering flavour.
