• Italian pigs
• Marinated with herbs and spices
• Double cooking: first steamed and then dry-cooked in porchetta ovens
• Hand boned

The pork loin, also called just “Loin”, is the leanest cut of the pig. It undergoes with an artisanal process, first trimmed by hand, then enriched with a spiced marinade. This delicious piece is then subjected to an initial long steam cooking for about eight hours, preserving its juiciness and intensifying the flavors of the marinade, then finished in a second cooking roasted in dry ovens at high temperatures to obtain a golden and crunchy crust. The result is a product with a delicious taste and highly versatile in the kitchen, suitable for multiple preparations that satisfy the most demanding palates.