The pork loin is a juicy meat full of veins. After deboning it is kept in brine. After salting it is seasoned and bagged and then kept in our cellar at a natural temperature. The maturation period varies from 7 to 12 months, depending on the size of the pork loin. The characteristic streaks of fat in the meat allow a long maturation process without the meat drying out.
Made for lovers of a flavourful and tasty product!
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