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If tender, delicately flavoured charcuterie is your thing, then right this way, meet our air-dried pork loin. Based on lomo and lonzino recipes from Spain and Italy, our air-dried pork loin is unsmoked, light and elegant. It can be wrapped around skewered canapes, enjoyed alone, or say, with quince, or nibbled as part of a charcuterie board.
Not sure how much to buy?
Per person, allow 50-60g for a board or 30g when adding to a salad or pasta.
One of the first things I ever cured was a really small piece of wild boar loin from a great butcher in West London. Since then, curing pork loin has always been on my agenda, and with loin it's all about keeping it simple and letting the delicacy come through.
Thinking of gifting?
All our products (other than duck ham) only need refrigeration once they're open.
Delicate flavoured pork, a mix of lean and fat with a hint of chilli and herb. The fat and lean of the meat are layered, rather than marbled through, and with an aging period of just a few weeks, it prioritises delicacy over the complexity of a long-aged ham, which makes it a good match for fruity or salty accompaniments that play nicely with its delicacy.
If you Google a lomo wine match, you'll be steered toward matches for the Peruvian beef dish of the same name. Avoid those, there is no similarity here. For air-dried pork loin, we want freshness and a light tough. Roses are idea, as are light reds.
British Middle White heritage pork, Salt, Black pepper, Dextrose, White pepper, Thyme, Garlic, Fennel seeds, Chili, Preservatives (E251, E250)
Contains no allergens, but produced in a facility which processes nuts in the same space, on different production runs. Please consider this when making your selection to ensure the products are correct for you.