Capreolus Air dried pork loin (lomo/lonzino)


In stock



The loins of free-range West-Country (predominantly Oxford Sandy & Blacks from Halstock) pigs are cured with aromatic herbs and spices. They are then air-dried for two to three months in a carefully controlled atmosphere before being sliced wafer thin. A classic antipasto; try serving with fresh figs or pears.

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