The loins from free-range pigs from the West Country are cured with pepper, fennel, juniper and mace before being air-dried in our maturing room for many weeks. The meat resembles air-dried ham and cut wafer thin it almost melts in the mouth making a fine starter served with sweet pears or figs. In Italy it would be known as lonzino and in Spain as lomo. Try adding this to a mixed artisan charcuterie platter with our Dorset coppa and the wonderful Rampisham Tingler salami.
Gold with 2 Stars' - Great Taste Awards 2019
The judges said of this product
- A very fine slice of pork, notes of fennel and anise, a tender but not soft bite with fat taking time to melt making each mouthful long and lingering on the palate. The final taste is pork. Not too salty, quite sweet in fact. Would make a very delicate wrap around a ripe fig - delicious.
- The flavour is balanced but light with a good taste profile lingering on the palate