Dry-cured pork loin.
Lonza tastes great sliced thinly in a sandwich, wrapped around fruit, or to bard a lean cut of meat.
• Format/Cut: Dry-cured pork loin from between the fifth and sixth rib to the tail.
• Casing/Seasoning: Fermented and cured in beef bung casing, with rosemary, bay leaf and black pepper
• Aged: about 3 months
• Size: about 2.5 lbs
• Tasting notes: Mildly herbal, and delicately meaty, the Lonza again shines the spotlight on the quality of the heritage breed pigs.