Lonzino is the leanest product in the Valligiana Line.
All the fatty and least prized parts are removed from the pork loin.
How we make it?
The meat is salted and spiced at the same time by means of a manual massage that is performed for about 10 days
to enable the meat to be seasoned uniformly.
The pork loin is left to marinate in brine for a further 8 days and then it is cased.
The Lonzino Valligiano matures for at least 50 days.
The final product is dry and soft, the flavour is always very well-balanced and the spices never cover the taste
of the pork loin which is and remains the main ingredient of this salami.