Air-Dried Pork Loin 80g
The loins of free-range pigs are cured with pepper, fennel, juniper and mace before being air-dried in our maturing room for two to three months.
The loins of free-range pigs are cured with aromatic herbs and spices. They are then air-dried for two to three months in a carefully controlled atmosphere before being sliced wafer-thin.
A classic antipasto; try serving with fresh figs or pears.
2 Stars Great Taste 2019.
Gold Award - Taste of the West 2013.
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|Standard shipping (2-3 days)||£3.00|
|Premium delivery (1 day)||£4.00|
Pork loin, salt, white pepper, fennel seeds, juniper berries, mace, cloves.
Preservatives: Sodium nitrite, Ascorbic acid.
160g pork used per 100g product.
Ambient transport/chilled display and storage.
90 days Best Before.