The loin from Country Pig farm is made with selected loins from their pigs. The meat is seasoned in the cellars of the company using just salt and pepper, it is a product that requires a time of about six months, since it is made with low-fat meats and then it become completely dry in a short time.
Azienda Agricola e Laboratorio Country Pig di Bastianelli Mauro. Via S. Zenone - Alteta di Montegiorgio (AP). The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo.
General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.
Pork (fresh produce), salt, pepper, spices, natural flavourings, preservative E252. Nutritional values for 100 gr: Energy Kcal 189,0, Kj 791,31; Carbohydrates 0,4 g. of which sugars 0,0 g.; Proteins 35,0 g.; Fats 6,0 g. of which satured fatty acids 4,0 g. Salt 1,5 g.