Lonzino is prepared with a part of the pig that was already defined as the “best” in the fifteenth century (from the Greek “aristos”). It is a very lean salami and contains, in fact, only a minimal amount of fat which contributes to making it softer and tastier. The product preparation process first of all involves the careful selection of the loin which is deboned, trimmed and subjected to salting. This phase is performed by vigorously massaging the meat to allow the homogeneous distribution and penetration of the mix of salt, spices and aromas present in the tanning. The product thus obtained is wrapped in a natural casing, tied by hand in an elastic net and aged for 3-4 months.
When cut, the slice of loin has a bright red color, an unmistakable, delicate and spicy aroma with a sweet and pleasant taste.