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 3 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. The recipe for our lomo is based on a Belfast bacon cure I found in a local newspaper from 1783!
Sliced and vac packed in 50g packs. Shelf life 90 days from delivery. RRP £5