Lonzardo Black Pepper

Loin of boneless Italian pork, with rump lard and rind. Seasoned by hand with sea salt and matured for at least 4 months. At the end of seasoning it is protected with a thin layer of "lard" and embellished with crushed black tellicherry pepper. It is characterised by an important part of lean meat, the loin, and by a very evident thickness of lard fat that makes it unique with its melt-in-your-mouth taste and aroma. Appetising and tantalising thanks to the external seasoning.