Pork Loin

This prized meat is obtained from heavy Italian pigs, taking care of selecting the fattest animals. Processing starts by the careful trimming and removal of the fat parts of the loin, which is then carefully rubbed with salt, pepper and fine herbs. This is a very crucial operation, since meat must thoroughly absorb the flavours that will then come out again in the taste at the end of ageing. The fillet is wrapped in straw-paper to be aged for two months.