Black pig loin from Nebrodi 350g. The entirely artisanal process of processing the loin involves a curing period that ranges from six months to one year depending on the size of the muscle in natural stone cellars. During this time, the meat relaxes and becomes juicy and the fat soft and buttery. The Black Pig Loin from Nebrodi from "Agostino la Paisanella" is obtained from the cut of the rack, i.e. the back of the animal. INGREDIENTS: Pork meat, salt, black pepper, E251. All cured meats are subject to variation in weight between 70 g more or less.
Price VAT included
Black pig loin from Nebrodi 350g. The entirely artisanal process of processing the loin involves a curing period that ranges from six months to one year depending on the size of the muscle in natural stone cellars. During this time, the meat relaxes and becomes juicy and the fat soft and buttery. The Black Pig Loin from Nebrodi from "Agostino la Paisanella" is obtained from the cut of the rack, i.e. the back of the animal. INGREDIENTS: Pork meat, salt, black pepper, E251. All cured meats are subject to variation in weight between 70 g more or less.
