It is made from the dorsal region of the pig that goes from the sixth rib to the hind leg, removing the bone and rind. As a tradition, it undergoes a dry salting process with a mixture of salt, flavorings and spices and aged minimum 3 months. It has an intense pink, almost red color, a strip of pure white lardon.
It is excellent for bakery products. Great with young Negroamaro wine.
Lonza Lardellata
“Valle dei Trulli”
