Dry Cured Loin

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.

Nutritional Values

Average Nutritional Value per 100 g:


927kJ / 221 kcal

Total fat

8,8 g

Saturated fat

2,6 g

Total carbohydrates

< 1,0 g


< 0,5 g


35,4 g


4,9 g

Source: Product chemical analysis

Additional Information

Type of meat

dry cured meat

Storage temperature

2 - 6 °C