Our Lombetto is made from Berkshire heritage pork using the noblest part of the pig: the loin. There is almost no fat and the taste is particularly intense and pleasant.
We season our lombetto simply with sea salt and Chef Paganelli’s signature blend of spices and cure it in house for approximately 4 months.
We use pigs raised by Mennonite farmers and fed a natural diet without antibiotics or hormones. Our pork is sourced from Bachert Meats in Walton, Ontario.
Our lombetto is dairy free and gluten free.
A whole Lombetto is 600-700g.