Air-Dried Pork Loin

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.  This is Dorset’s version of the Spanish Lomo or Italian Lonza

This is a lightly flavoured cure to enhance the flavour of the pork loin, not dominate it. It makes a delicious starter; try serving with fresh figs or pears and pair it with a fino sherry.

Winner of 2 Stars at the Great Taste Awards 2019 and a Gold at the Taste of the West Awards 2013

Packed in modified atmosphere (carbon dioxide & nitrogen).  ALL packaging is 100% recyclable

 

 

Ingredients:
Shelf life: bb_3_month

Ships From: United Kingdom (UK)

Sold By : Capreolus Fine Foods

Specs

SKU: ADL80X6 Category:

Description

Ingredients: Pork loin, salt, white pepper, fennel seeds, juniper berries, mace, cloves

Preservatives: Sodium nitrite, Ascorbic aid

160g pork used per 100g product

 

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Capreolus Fine Foods Ltd. is a family-owned charcuterie producer in West Dorset run by Karen and David Richards.  They are their small team follow timeless artisan techniques inspired by the finest Continental producers to make a wide range of charcuterie.  They work with pork, beef, mutton, duck, and venison; most of which is produced locally by small farmers who raise animals specifically for Capreolus.

With a real emphasis on quality they use the finest whole spices, grinding them freshly for each batch. Capreolus has won numerous awards including six products with 3 Stars, six with 2 Stars, and five with 1 Star at the 2019/2020 Great Taste Awards. Their Guanciale (pig cheek cured in the same way as pancetta) was named The Great Taste Charcuterie Product of the Year 2019 and their Smoked Pancetta won the Golden Fork for the South West in 2020.

They are able to supply both whole pieces and sliced meats in modified atmosphere trays which are easy for the busy chef to use and both the plastic tray and the film are 100% recyclable. Capreolus is approved to the SALSA standard.