Cut: loin from saddle of the pig
Technique: boned out loin from the saddle of pork. Cured for 1.5 weeks, and then cased in a beef bung and aged for a minimum of 3 months
Tasting Notes: Sweet, nutty, deeply coloured with a defined but balanced profile of star anise, mace and clove
We butcher our loins in a slightly different way than some and leave a generous fat cap on – a genuine embodiment of ‘fat means flavour’. As a more delicate cut of pork, the spices selected are less robust than for some of the other products. We use a mixture including mace, star anise and black pepper. The fat adds a buttery texture and profile that stays with you and develops with each additional slice.
Pork, Salt, mace, cinnamon, black pepper, star anise, clove, red wine, sodium nitrite