Lonzino comes from pork loin, trimmed of fat and then dry-cured and matured. It is the leanest salumi, containing only 7% of fat, and owns a round, light and delicate flavour.
It is best served as raw and thin sliced as it is. It goes very well with a bit of extra virgin olive oil, lemon and a pinch of black pepper, or with rocket and seasoned cheese. Accompanied with champignon mushrooms, salad and a little bread, it represents a healthy and light single course.
