Capreolus Air dried pork loin

Capreolus Air dried pork loin

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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.