A delicious and delicate cured and dried pork loin. We use a wet brine with white wine, fresh herbs, garlic, aromatics and spices, and let this loin cure for 10 days. We then cover the loin with Spanish Pimenton and orange zest and allow it to cure for up to eight weeks. It has a soft delicate taste and pairs beautifully with most white wines and pilsners, and pair perfectly with soft ripened cheeses.
