The Salumificio dei Castelli boasts four generations in the world of butchery, we are located in Montecchio Maggiore, at the foot of the Castles from which it took its name, this is where the Loin with Breganze Torcolato Doc wine
Loin with Breganze Torcolato Doc wine
In the sausage factory it is located in the heart of the Province of Vicenza, here he carries on the traditional Venetian butchery, in particular the Vicenza one. We are in the homeland of Sopressa, who since 2003 has achieved the Protected Designation of Origin, the first of the Venetian sausages to obtain this recognition. To make its own cured meats, the salami factory uses fresh heavy Italian pork meat or prized beef cuts: carefully selected and manually worked with a knife, to guarantee high quality control. All pork cuts are used, including the most prized ones, to obtain a product of true excellence.
sweet and flavored with garlic. The Loin with Breganze Torcolato Doc. To prepare it we use the boneless pork loin. A little delicacy. We expertly season it, followed by maturing. A delicacy, lean but at the same time soft and naturally sweet and delicate. We enhance its natural sweetness at the end of maturing by flavouring it with Breganze Torcolato DOC wine. The loin slowly takes on the scents and aromas of this excellent passito wine... We'll leave the result up to you to judge. A slow resting and maturing time in our premises, where the optimal microclimate is recreated to obtain the best results. For our cured meats we use the best fresh cuts of selected meats and without the use of additives.
The Loin with Breganze Torcolato Doc wine It is available in the vacuum-packed size format of approximately 2 kg
All the cured meats of the Salumeria dei Castelli are included in the AIC handbook (Italian Celiac Association).
