Lombatella con Finocchio

A seasoned cured meat made from Italian pork loin, flavored with wild fennel and pepper wrapped in vegetable paper. The fillets are cured with salt and pepper, massaged and dried in dryers. In this case wild fennel seeds are added to the outside. Cured pork loin has a low percentage of fat, usually around 4%. It is rich in mineral salts such as sodium, potassium, calcium, phosphorus, magnesium and zinc, as well as important quantities of vitamins B1, B2, B6 and PP.

SIZE / WEIGHT: About 500 grams.

SPECIFIC NOTES: Lombatella is the part of the boned loin and has a lean slice with a thin layer of fat. Surface treated with pepper and wild fennel.

INGREDIENTS: Pork meat, salt, dextrose, sucrose, garlic, pepper, chilli pepper, preservatives: E250; E252. Surface treated with wild fennel and pepper. Inedible casing.

STORAGE METHOD: Cool and dry place.

AVERAGE EXPIRY: 90/120 days.

RECOMMENDED PAIRINGS: Excellent for carpaccio (a bed of rocket salad, thinly sliced loin, flakes of seasoned cheese, extra virgin olive oil and a few drops of balsamic vinegar), as a Tuscan appetizer or for the simple filling of sandwiches and focaccias.

PRODUCER: Salumi il Borgo srl via Collandino 200 E1 53014 Siena

Nutritional declaration average values per 100g Energy 1691kj/ 407 kcal; protein31g; fat 31g of which saturated fatty acids 9.9g carbohydrates 0.5g of which sugars 0.3g, salt2.6g