Item Code : P108
Weight : 1 kg
Seasoning : 2/3 months
Expiry : 180 days
Storage Temp. :: Keep in a cool and dry place, recommended a temperature of + 6/10 ° C and relative humidity not higher than 65-70%. If placed in the refrigerator, it is recommended to wrap it in a damp cloth.
Ingredients :
Cinta Senese pork, salt, pepper, chilli, garlic, sucrose, dextrose, natural flavors. Antioxidant: ascorbic acid. Preservatives: potassium nitrate, sodium nitrite.
Main features :
The Cinta Senese loin has a firm flesh of a bright red color, with an evident thickness of lard. The particularity of the raw material used, outdoor farming and nutrition, give the product an unmistakable quality and taste It is obtained exclusively from pure Cinta Senese PDO pigs slaughtered between 12 and 16. The first phase of the production process includes a preparatory massage to remove residual blood, and a washing with hot vinegar, garlic and natural aromas. Subsequently, it is salted for 14 days with sea salt dosed in proportion to the weight of the piece. After salting, the loin is desalted and left to rest for about two weeks at a temperature of 5/6 ° C and relative humidity around 60%. After resting, the loin is wrapped with pepper and wild fennel and tied by hand with string. From here begins the real aging at a temperature of 14/16 ° C with a relative humidity around 72/75% for about 6 months