In San Giorgio Lucano cured loin is sliced thinly, accompanied by pitta and a good glass of new wine.
This cold cut is much appreciated by Italians for its mildness, delicate fragrance and, above all, low fat content.
It comes from boned, trimmed pork loin. To cure, salt and season the ingredients of the typical San Giorgio recipe they use: natural flavours, Basilicata powdered pepper and freshly ground Tellicherry black pepper.
It is stuffed in natural intestine, tied by hand and massaged energetically by Master Sausage Makers.
Its slow ageing period is controlled carefully till the loin has acquired the typical consistency of a mature cold cut.
Loin
In San Giorgio Lucano cured loin is sliced thinly, accompanied by pitta and a good glass of new wine.
This cold cut is much appreciated by Italians for its mildness, delicate fragrance and, above all, low fat content.
It comes from boned, trimmed pork loin. To cure, salt and season the ingredients of the typical San Giorgio recipe they use: natural flavours, Basilicata powdered pepper and freshly ground Tellicherry black pepper.
It is stuffed in natural intestine, tied by hand and massaged energetically by Master Sausage Makers.
Its slow ageing period is controlled carefully till the loin has acquired the typical consistency of a mature cold cut.
