A signature piece of charcuterie. Northern Irish pork loin has been cured and then marinated in a blend of black 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.
Received one star at the great taste awards 2020 and silver in Irish food awards 2020
Sliced & vacuum packed ready for you to serve.
minimum weight 50g