La lonza is excellent to taste in an antipasto plate with pickled vegetables and small pieces of cheese.
The loin shows an aspect of rosy flesh and comes from the boned loins of pigs born and raised locally. Once the loin is obtained, it is passed to the salting phase and flavored with pepper and other spices. After the salting phase and accurate massaging, the loin is washed with white wine, wrapped in a natural skin and put into the net to dry for ten days, then moved to a fresh room for maturing for a period of about three months.