Organic Loin

100% pigs born and raised in the wild on the Tolfa mountains, naturally seasoned with salt, pepper and garlic

The delicate salami: a lean, pink slice, with an elegant aroma and a sweetness that conquers even the most refined palates.

The Organic Lonzino from Poggio Felicioso

Poggio Felicioso's Organic Lonzino is the aristocrat of their pork butcher's shop: the whole loin of pigs born and raised 100% free-range in the Tolfa mountains, rubbed with salt, pepper, and garlic, and left to mature slowly until it forms a lean, firm, and delicately flavored slice. The animals are raised free-range, fed an organic, GMO-free diet, never treated with antibiotics, and sourced entirely in Italy, CCPB-certified. No chemical preservatives or artificial additives: just time and artisanal expertise create an elegant cured meat that, when cut, reveals the uniform pink color and clean flavor of naturally raised pork.
 
 
 

The roots of this Lonzino are deep in tradition

In the pork butchering tradition of central Italy, lonzino—also called lombetto or capolomo—was considered the "gentle" cured meat par excellence: while sausages and salamis sustained the daily work, cured loin was reserved for important occasions, stored in cupboards and sliced ​​very thinly for distinguished guests. Nineteenth-century recipe books listed it among the cured meats of wealthy families, prized precisely for its leanness in an era when fat was abundant everywhere. A small historical paradox: the cured meat that once graced the tables of noble families is now the one most in tune with contemporary sensibilities.
 
 
 

Choosing Organic Lonzino means taking care of yourself

Lonzino is among the leanest cured meats available: made from the loin, the least fatty cut of pork, it offers a very high protein content—over 30 grams per 100 grams—with low fat, making it ideal for athletes and those following a strict diet without sacrificing the pleasure of cured meat. It provides an abundance of vitamin B1, niacin, iron, zinc, and selenium. Natural curing with only salt, pepper, and garlic, without chemical preservatives or artificial additives, combined with free-range, antibiotic-free rearing and CCPB organic certification, makes it a choice of absolute transparency.
 
 
 

How to Best Use: Organic Loin

• LONZINO AND MELON, THE CLASSIC REINVENTED — Surprise your guests with an elegant variation on the great summer classic: thin slices of loin on wedges of Organic Netted Melon, completed with grains of Organic pomegranate for a tart and scenic touch.
• CRISPY FENNEL SALAD — A fresh and light dish for a quick lunch: Organic Fennel thinly sliced, julienned loin, oil and lemon, with flakes of Seasoned Ancestral Pecorino to finish: crunchiness, flavour and aniseed aroma.
• APERITIF WITH BUBBLES — Its elegance deserves the right glass: slices of loin wrapped around Fresh Figs mature and one Spinola Sparkling Gavi Frizzante DOCG Biodynamic very cold: the sweet-savoury contrast that opens the evening with a bang.

The Producer: Poggio Felicioso

In the Tolfa mountains, Poggio Felicioso raises over 300 free-range pigs, feeding them grains from its own fields. Its closed supply chain, artisanal pork butchering techniques, and CCPB organic certification create cured meats that embody one thing: authenticity.
 
 
 

Ingredients

Pork, salt, pepper, garlic.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1004 kJ / 240 kcal
• Fat: 12 g, of which saturated fatty acids: 4,5 g
• Carbohydrates: 0,5 g, of which sugars: 0,3 g
• Protein: 32 g
• Salt: 3,5 g

Indicative average values ​​for the seasoned loin category. 
 
 
 

Freshness and Taste Guaranteed

The product arrives vacuum-packed to ensure its freshness. Slight weight variations are possible due to the artisanal processing that preserves the integrity of the product.
 
 
 

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