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Lombetto (or Loin)

Lombetto (or Loin)
Lombetto (or loin)
PAT - Traditional Agri-Foodstuffs

Lombetto, also called small loin, is obtained from the muscles of the lower back area of the pig. This product consists of low-fat meat: as a matter of fact, fat gets removed from the pig's muscles, which also get edged in order to obtain a cylinder of low-fat meat. It gets then flavored with garlic, salt, and pepper; afterwards, it is tied up with string. Since this cold cut has a low fat content, it is also used to prepare toasts, pizzas, and many other table products: lombetto is eaten on several occasions, while in the past it was eaten during the Easter period, when it was well mature. In Tuscia, the processing of this product boasts a very ancient tradition. Homemade processing takes place from November to February, industrial processing takes place all year long.

The Producers
Marchio Natura in Campo Azienda Agricola Piana del Marzante
Agricultural Holdings - Acquapendente (VT)

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