Black Nebrodi Pig Loin 350g The entirely artisanal process of preparing the loin involves aging from six months to a year, depending on the size of the muscle, in natural stone cellars. During this period, the meat relaxes and becomes juicy, and the fat becomes soft and buttery. The Black Nebrodi Pig Loin from “Agostino la Paisanella” is obtained from the cut of the carré, which is the back of the animal. INGREDIENTS Pork meat, salt, black pepper E251. All cured meats are subject to a weight variation of 70 g more or less.
Black Nebrodi Pig Loin 350g The entirely artisanal process of preparing the loin involves aging from six months to a year, depending on the size of the muscle, in natural stone cellars. During this period, the meat relaxes and becomes juicy, and the fat becomes soft and buttery. The Black Nebrodi Pig Loin from “Agostino la Paisanella” is obtained from the cut of the carré, which is the back of the animal. INGREDIENTS Pork meat, salt, black pepper E251. All cured meats are subject to a weight variation of 70 g more or less.
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