More on our organic pork Bresaola di Suino Bio:
HISTORY: Bresaola di Suino Bio, also known as lonzino or arista stagionata, is a deli meat product with a very ancient heritage; albeit one remembered by a dwindling few, as today’s deli meat industry imposes its modern processing techniques. Indeed, in the peasant tradition of processing pigs at home, every cut of pork had its use. Being very lean, lonzino was one of the first deli meat products to be eaten in spring. It is made simply using deboned pork loin, which is salted and cured.
PROCESSING: Our organic pork Bresaola di Suino Bio is made with a single primal cut (pork fillet and pork sirloin) which is completely free from fat and comes from nationally certified meat. The entire piece of meat is salted dry with a curing mix of salt and various spices. Later, the product has all its liquid removed and is allowed to dry before being wrapped in sheets of natural casing. In elastic netting, it is dried in left to mature for at least 60-90 days. The taste of pork bresaola is mild and delicate; the important inclusion of cinnamon and nutmeg in the curing mix gives it its lightly aromatic characteristic flavour. What makes this product distinctive is its nutritional properties: it has similar fat content to beef bresaola, making this a particularly lean product.
RECOMMENDED PAIRINGS: Fine slices of Bresaola di Suino Bio are usually served as an hors d’oeuvre with olives and local cheeses, or seasoned simply with a drizzle of oil, shavings of Grana-style cheese and rocket and served as a delicious carpaccio.
FORMATS AVAILABLE: 1.5 kg vacuum-packed half, or 70 g pack.
No added preservatives
Listed in the coeliac handbook