
Dry Loin with black pepper
Cured loin is the most traditional product we make. A loin is cut in half, salted with dry salt and left to rest and age for ten days. The characteristic flavour and appearance come from the process itself and also the quality of the meat with infiltrated fat and the addition of black pepper as an essential ingredient.
Cod. 42001Gluten
free
NT WT | 900g |