Traditional charcuterie from Tuscany. Extensively reared.
Like most Tuscan charcuterie, this cured loin is distinctive for its use of herbs. Carlo Pieri rolls his lombo in fennel and black pepper before ageing it. The thick layer of fat balances the tender saltiness of the meat.
Carlo uses the same herbs in his Finocchiona. Also from Tuscany, Lardo di Colonnata is famous for its tender, herb-enrusted fat. By contrast, Ventricina is very lean, with spices accenting the texture of the meat.
This is a large salume. To make the most of this product, we recommend using a domestic slicer.
1 lombo, minimum weight 1.5kg.