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Made from the finest part of the pig (the loins), some believe that lombetto is even more delicious than capocollo.

It is almost entirely free of fat, and the lean meat has a distinctive dark colour that increases with age. Lombetto is sometimes preserved in oil: the meat is cut into slices several millimetres thick, then arranged in layers in glass jars and covered with extra-virgin olive oil, juniper berries and bay leaves.  This process keeps the meat tender, and it can be preserved for several months.



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