Culatello di Zibello PDO
Culatello di Zibello PDO La Valle, a noble cured meat with a sweet taste and cellar scent, is produced starting from the heart of the pork leg, without rind and hips. When fresh, the weight is 9/10 kg, while once seasoned it drops to 3/4 kg. Stuffed with pig bladders prepared for 2 days in running water and sanitized in vinegar. Salted with pepper, nutmeg and sea salt.
National Filet
The Italian pure pork tenderloin is a lean and tasty cut, slowly seasoned and a refined delicatessen. The larded variant is characterized by a sweeter flavor and a soft consistency.
The Lonza Puro Occhio is suitable for a light and tasty aperitif, while the version with lard is recommended over a warm focaccia.
Lardo Nazionale con Spallotto
Lard sweet as honey: it melts on the palate.
A simple product, of national raw material, cured in salt for 4/5 weeks and subsequently flavored with only black pepper.
White when cut, veined lean with a heart tending towards pink.
