Lombetto (or Loin)
Lombetto, also called small loin, is obtained from the muscles of the lower back area of the pig. This product consists of low-fat meat: as a matter of fact, fat gets removed from the pig's muscles, which also get edged in order to obtain a cylinder of low-fat meat. It gets then flavored with garlic, salt, and pepper; afterwards, it is tied up with string. Since this cold cut has a low fat content, it is also used to prepare toasts, pizzas, and many other table products: lombetto is eaten on several occasions, while in the past it was eaten during the Easter period, when it was well mature. In Tuscia, the processing of this product boasts a very ancient tradition. Homemade processing takes place from November to February, industrial processing takes place all year long.
