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!