Italian Cured Pork Loin: Lombo di Suino Il Rocchello
Seasoned cured pork loin, vacuum-packed.
This seasoned pork loin, a product with a high protein content and low fats, comes from the fine cut called “pork loin” or “loin”. It comes exclusively from animals born, raised and slaughtered in Emilia-Romagna and Lombardy.
Loin, being made of lean meat, is recommended for a balanced diet. It is a highly digestible cured meat and contains few calories.
The processing of the pork loin involves a dry salting with a tanning obtained by mixing salts and spices, followed by a rest, of an average duration of 15 days, then it is wrapped with a natural film called pig parietal diaphragm and dried for some days.
Finally it is brought to a cool and humid cellar for the slow aging that goes from 30 to 60 days, this to avoid excessive hardening of the external parts of the salami, given its thinness.
For optimal consumption, it is served thinly sliced, paired with rocket and parmesan flakes, all seasoned with a drizzle of extra virgin olive oil.
Salumificio La Rocca S.r.l: among the company’s most ambitious goals, its CE mark in 1997 and the consequent export license, ISO 9002 quality certification and the prestigious European D.O.P. (Protected Designation of Origin) for Piacenza coppa, salami and pancetta.
You can find the other products of Salumificio La Rocca on our on-line shop!
Pork, salt, spices, preservatives: potassium nitrate E252, sodium nitrite E250.
It does not contain allergens, does not contain gluten sources, does not contain milk derivatives and does not come from GMOs, genetically modified organisms.
|Valori medi||100 g||per singolo prodotto|
|kJ /kcal||1056 kJ/252 kcal|
|di cui saturi||4.5 %|
|di cui zuccheri||0 g|
To properly preserve the Rocchello it is advisable to keep it in a cool place if whole, in the refrigerator protected by a film if cut.
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