One of our signature pieces of charcuterie. Northern Irish pork loin has been cured and then marinated in a blend of black strap molasses, craft Irish stout, dark rum, juniper & pepper for three weeks. The loins are then hung and air dried for 2 months minimum.
The black strap molasses adds a robust bitter-sweet with undertones coming through of the stout and a little bit of saltiness on the tongue makes this an unique piece of Irish charcuterie.
Sliced & vacuum packed ready for you to serve. Shelf life 30 days minimum
minimum weight 50g