Pork loin in oil

Podere Micheli’s pork loin in oil recalls the typical preparation of our region, when farmers put it in oil to preserve pork in the warmer periods (spring and summer). This is a typical dish, also known as “Chianti Tuna”: why this name? The meat, following cooking in wine and marinating in oil, takes on a consistency very similar to that of tuna. The fatty parts are removed before marinating, and the pork is only first choice. Thanks to this treatment, it takes on a light color, and a flavor and aroma that actually resemble tuna.