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Salumificio La Rocca - Salumi tipici piacentini

There are those who call it loin, who loin, we call it the rocchello.

Have you ever tasted our Rocchello? It is the leanest of our cured meats, it is a product with a high protein content, it comes from the prized cut called loin or pork loin. It comes exclusively from animals born, raised and slaughtered in Emilia-Romagna and Lombardy.
Lonza has few calories and is therefore recommended for a balanced diet. It is a highly digestible salami.
The pork used today is much leaner than in the past, thanks to advances in breeding techniques and the quality of the animal diet (a vegetable diet based on corn, barley and soy) to obtain pigs with lower percentages of fat
The processing of pork loin involves dry salting with a tanning obtained by mixing salts and spices, followed by a rest in the cold for an average duration of 15 days, then it is wrapped with a natural film called pig parietal diaphragm and dried for some days. Finally it is brought to a cool and humid cellar for the slow aging that goes from 30 to 60 days, this to avoid excessive hardening of the external parts of the salami, given its accentuated thinness.
We advise you to consume it thinly sliced, in combination with rocket and parmesan flakes, all seasoned with a drizzle of extra virgin olive oil but you can also find tantalizing recipes created for us by famous food bloggers and chefs in the Recipes section of our site. .
It does not contain allergens, does not contain gluten sources, does not contain milk derivatives and does not come from GMOs.

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