Description: Lombatella is a cold cut deriving from the lower back of the pork, and is characterized by a tender consistency and by a thin layer of external fat. The meat is salted and cured for about 3 months, during which an intense flavour and firm texture develop. The particular fennel aroma is obtained thanks to the addition of ground fennel seeds during the maturation of the Lombatella. This gives the product unique and pleasant notes, perfect for lovers of intense flavours.
How to use: Lombatella can be enjoyed as an appetiser, thinly sliced, on its own or as part of a Tuscan “antipasto” – together with other traditional cold cuts, cheeses and white bread, and a glass of red wine or prosecco.
How to preserve: the product is sold under vacuum. Once opened, if it isn’t possible to put it under vacuum again, it is important to keep the Lombatella in the refrigerator, wrapped in baking paper or a cotton cloth. This will prevent the product from drying out too much or absorbing unpleasant odors from the refrigerator. It is possible to store the Lombatella for several days, but it is advisable to consume it within a week of its opening, to ensure that you enjoy it to the best of its organoleptic qualities. In any case, it is important to always check the appearance and smell of the product before consuming it, in order to ensure its freshness and healthiness. When serving the product, it is advisable to let it reach room temperature for a few minutes. This will allow you to fully appreciate its aroma and flavour, which will be brought out to the fullest.
Note: as this is an artisanal product, the reported weight of the item serves as an indication; the actual weight of the product may vary slightly from the reported figure.
