Lonza is produced using the most precious meat of adult pig so the neck (upper cervical muscles). After the salting the mass of meat is trimmed by hands and is massaged and seasoned for a variable period to 10 days with salt, pepper and aromas to become tasty the product.
At the end of this period the product is washed with some red wine and put in the gut of the pork or beef (fresh or dried) tied with a string and hanged to beams of the floor for the maturing. The maturing happens in high floors, well ventilated for 4-6 months to 1 years. The place for the maturing must have a temperature between 8°-12° Celsius and humidity about 70%. The ventilation is regulated according to the state of the product and the external conditions. Covered to natural gut the lonza has a cylindrical shape with a length of 30-40 cm and a diameter of about 10 cm, has a weight variable between 1-2 kg.
In section presents a variegated aspect of red color in muscular parts and milk-white in fat parts. The fat parts have a centrifugal performance with irregular ramifications that separate the muscular parts. The pork meat used comes from farming of white breeds crossed and selected in the National territory. The product is vacuum packed to guarantee hygiene and a better quality. HELPFUL ADVICES
Use for appetizers with cheeses and sausages or as snack with friends.Open the vacuum pack one or two days before using the product and liberates it from the packing. Wraps in a with cloth for one day in the refrigerator so it dries. Every time you eat it delete the first slice, if you are not using it for a day and then put it in the refrigerator always wraps in the cloth. If you respect this simple advice, the salami can be preserved for more than a month. WINE
"Rosso Piceno", "Rosso Piceno Superiore", "Buraco" e "Collequanto" (for further information visit the RED WINE section).