Air-Dried Pork Loin

The loin from free-range pigs is cured with a subtle blend of spices to accentuate the flavour of the meat. After curing and fermenting it is air-dried for 3 to 4 months. Try serving with fresh figs or slices of ripe pear.

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The Great Taste judges said “A very fine slice of pork, with notes of fennel, a tender but not soft bite and the fat takes longer to melt making each mouthful long and lingering on the palate. The final taste is pork. Not too salty, quite sweet in fact.”