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.
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.
