meadow Lonza 100grams

The cure recipe for our loin of pork is based on one from the Apennine hills of Tuscany and has been adapted for the West Country palette. The whole loin of pork is trimmed and prepared in a chilli and garlic cure before being wrapped in meadow hay. Its then dried for some 6-8 weeks to develop its own unique delicate flavour. 

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  • meadow dried Lonza


    100gram pre sliced packs oinkio, oinkio!

    Availability: In Stock

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