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Description |
The Lonzino "del padrone" di Fabriano identifies the middle and lower part of sacrum full of bacon and rind.
Is prepared with salt, ground pepper, perfume of wine, vinegar, garlic and herbs in the mountains, without other ingredients.
Covered by the skin of "suet" the pig, has a period of maturation which varies depending on the size of the product and is between 100 and 150 days.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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