The deboned pork loin is subjected to the same salting process as the ham, that is, the Tuscan agliata with fresh garlic, wine vinegar, salt and pepper. After about 15/20 days it is "rolled" in fennel flower and wrapped in the classic yellow paper to preserve all the aromas and flavors of the spice nicknamed yellow gold. The use of fennel to flavor the loin is a prerogative of the Val d'Orcia and Val di Chiana. The loin is one of the most typical and least known products of Tuscany: ideal to be consumed not too matured to maintain the softness of the meat and the sweetness of the fennel. Ideal for mixed appetizers or as a second course instead of or combined with ham.
Sales name Matured delicatessen product
List of ingredients PORK, SALT, DEXTROSE, SUCROSE, SALT, ANTIOX. E300, NATURAL FLAVOURS, SPICES PRESERVATIVE E250, E252
Allergens NONE
Possible allergens due to cross-contamination NONE
Instructions for use To be consumed as is, pre-sliced
Maturation 45 days
Butcher's shop MACELLERIA BELLI SRL Via Passeggio Garibaldi, 55 – Via Aldo Moro, 27 Torrita di Siena
Shelf life 8 MONTHS FROM THE PRODUCTION DATE
Storage instructions before opening IN A COOL, DRY PLACE
Storage instructions storage after opening IN A REFRIGERATED PLACE
Nutritional values (expressed per 100g of product) Nutritional Declaration (100g) Nutritional values per 100 g
CALORIES (Kj/Kcal) 1798/434
Fat (g) 37 of which saturated 18
Carbohydrates (g) 0 of which sugars 0
Protein 24
Salt (g) 6.7
MICROBIOLOGICAL CHARACTERISTICS Salmonella spp absent /25g Listeria m absent /25g
Packaging and Palletization WRAPPED OR VACUUM-PACKED
Positioning of expiry date (e.g. Label, jar, cap...) TAG OR ADHESIVE LABEL
Method of indicating batch INTERNAL BATCH ON TAG OR ADHESIVE LABEL
Packaging in contact with the product FOOD PAPER