A SPICED LOIN LIKE NO OTHER
We butcher our cured pork loins slightly differently from some, by leaving a generous fat cap on. To create a more delicate cut of pork, the spices selected are less robust than other products available. We use a mixture including mace, star anise and black pepper. The fat adds a buttery texture and profile that lingers with every bite.
ABOUT THIS PRODUCT
Cut - loin from the 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.
Origin - UK
Tasting Notes - Sweet, nutty, deeply coloured with a defined but balanced profile of star anise, mace and clove.
SPICED LOIN INGREDIENTS:
Pork, salt, mace, cinnamon, black pepper, star anise, clove, red wine, sodium nitrite
Animal - pig
Allergens - none