Loin – Kg. 0,600 – (#16 items)

Description

It´s a sausage made from the part of the pig between the seventh rib of the carrè to the tail. It’s trimmed and kneaded in order to let the blood still present in the veins drip. Then it’s salted with grainy sea salt and left like this for 3-5 days. After it is cleaned from the salt and washed with dry white wine and naturally spiced. It follows then the maturation for 2-3 months.

DELIVERY notes:

1. All Countries are covered; in case of Custom’s limitations, embargoes or other problems, the Customer will be informed and the Order managed or canceled
2. Time To Deliver (TTD) will be evaluated and communicated in advance to the Customer for the Final Order Approval (FOA)
3. Delivery Tracking Guaranteed (DTG)
4. Duties are not included because local taxes dependent by your Country (normally they are between 4 – 6% of the Transaction Value). Duties payment is requested by the Courier Service.