A characteristic creation of Umbrian pork butchers, Lobetto is used in the preparation of starters and to fill savoury Easter Cake and Torta al Testo flatbread. Tradition tells us that its production began during the Christmas season since the low temperatures allow for the butchering and ageing that took place throughout the winter and for a part of the spring season. At that point the salami was ready to be eaten during the Easter festivities. More highly prized than Capocollo, Lombetto is characterised by its almost total lack of fat and by its colour that, as the aging process progresses, tends to darken. To keep it fresh, Lombetto is often conserved under oil, sliced and seasoned with juniper berries and bay leaves.
This cylinder shaped salami is wrapped up in yellow paper, tied with twine and weighs around 2 kg. The inside is reddish and has no visible traces of fat.
Region of Umbria.