We create Dry cured loin from the pork loin with a thin layer of fat. After hand massaging it with a mixture of salt and spices, we let it rest for two weeks, then hang it to mature for four months.
Loin has a sweet aroma and a delicate flavor, making it ideal for those seeking a low-fat product without compromising on taste. Each slice has a uniform, gentle pink color and pairs perfectly with arugula, Parmesan cheese, and balsamic vinegar.
Average Nutritional Value per 100 g:
927kJ / 221 kcal
< 1,0 g
< 0,5 g
Source: Product chemical analysis
Type of meat
dry cured meat
2 - 6 °C