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Talk with your personal consultant The Bourbon - lonzino with lard and rind
Product salted and seasoned at controlled temperature and humidity obtained from the processing of the anatomical muscle portions of black pork meat of Abruzzo from the 6th to the 7th rib of the yoke, the loin, and the tail. This muscle region after de-boning is trimmed to obtain a product that is important, with the rind and a characteristic layer of fat.
CENTRO CARNE SRL
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DELI MEATS FROZEN PRODUCTS MEAT RAW MATERIALS, INGREDIENTS AND SEMI-PROCESSED PRODUCTS
Centro Carne was born in the 1960s and it is specialized in the processing, transformation, sale and distribution of beef and pork. We monitor the entire production chain: from breeding to distribution of the final product. Our origins are strinctly linked to the territory of the Central Apennines: not only do we directly breed marchigiane, romagnole, chianine races but also scottone and black-bred pigs from Romagna and black pigs from Abruzzo.
Centro Carne is IFS Food certified and has a 3500 sqm structure where the combination of tradition and innovation is fundamental.
Centro Carne is IFS Food certified and has a 3500 sqm structure where the combination of tradition and innovation is fundamental.
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