The boneless pork loin is one of the most valuable cuts of the animal. Visually it is immediately recognizable due to the almost absence of fatty parts and the dark color that the meat acquires during maturation. After a salting period of a few days with a mix of sea salt and pepper, it is washed with red wine, flavored and wrapped in "slaughter" paper which allows the meat to maintain its characteristics over time.

Lombetto aged for at least 2 months. Artisanally produced with first choice pork.