For our Lonza, we dusted off a peasant recipe with a strong central Italian flair. In the noble and ancient art of pork butchery, in fact, spices were not only the flavor mark of the Lonza, but also a preservative and, with their strong and aromatic scents, a deterrent for insects. These domestic meats, after marinating in white wine, are embellished with fennel seeds, pepper, chili pepper and wrapped in natural casing. Spicy notes and an underlying sweetness are well balanced on the palate by an unobtrusive leading flavor that corroborates a marked persistence.
A journey into tradition
Taking one’s steps through the Italian Salumeria is equivalent to walking through the thousand bell towers of our country, visiting enchanting places and shaking wise hands. In our selection, far-flung souls live and will live together, sharing a passion for quality raw materials and respectful, artisanal processing.
From rediscovering the Alpine tradition in very limited runs, through Parma, touching Central Italy, to rediscovering the surprising qualities of the black pig.
A journey that treats each seasoning as if it were a photograph of that enchanting place of tradition and taste that we have visited at least once.
For our Lonza, we dusted off a peasant recipe with a strong central Italian flair. In the noble and ancient art of pork butchery, in fact, spices were not only the flavor mark of the Lonza, but also a preservative and, with their strong and aromatic scents, a deterrent for insects. These domestic meats, after marinating in white wine, are embellished with fennel seeds, pepper, chili pepper and wrapped in natural casing. Spicy notes and an underlying sweetness are well balanced on the palate by an unobtrusive leading flavor that corroborates a marked persistence.
A journey into tradition
Taking one’s steps through the Italian Salumeria is equivalent to walking through the thousand bell towers of our country, visiting enchanting places and shaking wise hands. In our selection, far-flung souls live and will live together, sharing a passion for quality raw materials and respectful, artisanal processing.
From rediscovering the Alpine tradition in very limited runs, through Parma, touching Central Italy, to rediscovering the surprising qualities of the black pig.
A journey that treats each seasoning as if it were a photograph of that enchanting place of tradition and taste that we have visited at least once.