A fresh and bright charcuterie cut.
Naturally leaner heritage breed pork loin cured with star anise, fennel and black and white pepper to give you a cured cut of meat that is altogether lighter and more zesty.
Designed to complement, and provide a point of difference to, our other cuts, with a pleasing delineation between lean meat and fat. A favourite at London Smoke & Cure.
Type: Dry-cured and air-dried whole muscle
Cut: Gloucester Old Spot pork loin
Hang time: 3 to 4 months
Format: 50g sleeved pack, 500g unsliced pack
Serving size: 25g for a light lunch
Awards: Charcuterie Board Top Ten (2021) and Rosette Winner (2022)