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Lonzardo 2,20 kg ca.

Antica Ardenga

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Lonzardo is not a product of the Po Valley culture, but our clients' satisfaction with this fine cured meat has convinced Antica Ardenga to produce it. Anatomically, Lonzardo is the pork loin (part of the pork chop) with the saddle lard and skin still attached.

It is salted and very lightly aromatized, wrapped in lard to prevent spoiling, and tied like coppa or other cured meats.

The result is a cured meat that is nothing like the Colonnata type lard that we all know. In fact dry salting rather than salting in a bowl, gives this product a sober fragrance unimaginable before the first taste.
Manufacturer Antica Ardenga
Prodotto in Italy
Regione Emilia-Romagna
Peso netto 2.20kg
Price/Kg €24.40 / Kg
Ingredients Pork, Cervia sea salt, spices. Preservative: potassium nitrate. For more information on product labels, please contact our Customer Service department. The information on the labels of the products may vary for reasons beyond our control, therefore, there may be discrepancies between the information on the site and that on the products delivered. Please always check the information on the product before consumption or use.

Manufacturer History

Antica Ardenga is a small company that produces limited quantities of cured meats from the Bassa Parmense, a region long devoted, through tradition and an ideal climate, to producing high quality cured meats. From Culatello, the undisputed king of Italian cured meats, to other sausages long tied to local traditions, all our products come from the meat of pigs born and raised on our farm, fed with our company's GMO-free products, raised to age 14 months, and butchered at around 260 kg. The company is one of the thirteen producers that make up the Culatello di Zibello Consortium, a Slow-Food Presidium, as well as a producer of such typical products as Mariola (cured and for cooking) and Spalla Cruda (with and without bone), both of them also Slow-Food Presidiums.

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