Lonzino al vino Breganze Torcolato Doc

The Salumificio dei Castelli boasts four generations in the world of norcineria (traditional pork butchery); we are in Montecchio Maggiore, at the foot of the Castelli from which it took its name, and this is where the Lonzino al vino Breganze Torcolato Doc is born

Lonzino al vino Breganze Torcolato Doc

 The salumificio is located in the heart of the Province of Vicenza, where it carries on the traditional Veneto norcineria, particularly that of Vicenza. We are in the homeland of Soprèssa, which since 2003 has obtained the Protected Designation of Origin, the first among Veneto cured meats to achieve this recognition. To make its cured products, the salumificio uses fresh meat from heavy Italian pigs or prized cuts of beef: carefully selected and manually worked with a knife, guaranteeing high quality control. All cuts of the pig are used, including the finest, to obtain a product of true excellence. Sweet and flavoured with garlic. The Lonzino al Breganze Torcolato Doc. To prepare it we use the boneless pork loin. A little delicacy. We carry out expert spicing followed by ageing. A delight, lean but at the same time soft and naturally sweet and delicate. We enhance its natural sweetness at the end of ageing by flavouring it with Breganze Torcolato D.O.C. wine. The lonzino gradually takes on the scents and aromas of this excellent passito wine⦠We leave the result for you to judge. A slow resting and maturing time in our premises, where the optimal microclimate is recreated to achieve the best results. For our cured meats we use only the best fresh cuts of selected meat and without the use of additives.

 The Lonzino al vino Breganze Torcolato Doc is available in a vacuum-packed size of approximately 2 kg. All the cured meats from Salumeria dei Castelli are listed in the A.I.C. handbook (Associazione Italiana Celiachia).