PRODUCTION/STORAGE: the pork loin is cleaned and readied for seasoning. It is then left in a marinade. Once the marinating period is over, it is left to cure naturally in a dying shed for as long as necessary. It is then vacuum packed at just the right level of curing. It should be stored at room temperature, no higher than 22ºC. Keep refrigerated after opening.
Before eating, cut it into very thin slices, up to but not including the rind.
Expiry date: 8 months vacuum-sealed
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