Pork loin, a noble cut obtained by trimming the back-lumbar area, lightly smoked with the addition of fruity aromas and juniper berries.

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A traditional Piacenza product that Isa Mazzocchi has reinterpreted with:

 

• Italian pork loin: a lean cut with an intense flavour.

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• Light smoking, a preservation method used since ancient times to improve the shelf life of the meat and to give it that touch of flavour that makes it so special. 

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• Juniper berries added during the salting phase, as in every traditional meat processing recipe. 

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• To finish, an intense scent of berries for a fruity note.

 

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