Cut: loin from saddle of the pig

Technique: boned out loin from the saddle of pork. Cured for 1.5 weeks, and then cased in a beef bung and aged for a minimum of 3 months
Origin: UK
Tasting Notes: Sweet, nutty, deeply coloured with a defined but balanced profile of star anise, mace and clove

Animal: pig

Allergens: none


We butcher our loins in a slightly different way than some and leave a generous fat cap on – a genuine embodiment of ‘fat means flavour’.  As a more delicate cut of pork, the spices selected are less robust than for some of the other products. We use a mixture including mace, star anise and black pepper.  The fat adds a buttery texture and profile that stays with you and develops with each additional slice

Spiced Loin (75g)

  • INGREDIENTS: Pork, Salt, mace, cinnamon, black pepper, star anise, clove, red wine, sodium nitrite

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