Air Dried Pork Loin
Air Dried Pork Loin
Delicately Flavoured Air Dried British Cured Pork Loin
Discover the exquisite taste of our air dried sliced British cured pork loin. Perfectly crafted for charcuterie enthusiasts, this delicacy adds a touch of luxury to any charcuterie board or gourmet platter.
Highlights:
- Flavoured & styled on Greek Cypriot Lountza
- Ready to eat, convenient 50g sliced pack
- Coated in black pepper & coriander
- Oak smoked in our converted grain silo for depth of flavour
- 100% Free-range British pork loin
- Marinated in Greek Cypriot red wine for an authentic taste
Suggestions: Charcuterie boards, tapas spreads, meze nights, picnics, camping snacks, sandwiches, panini's and brunch dining
Shelf Life: 6+ Months
Storage: Ambient
Allergens: May contain traces of wheat and mustard
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What's the shelf life?
What's the shelf life?
We guarantee 6 month's shelf shelf on delivery for all our cured meat & salami
Does it need the fridge?
Does it need the fridge?
All our cured meat & salami are stored ambient meaning they are stored in a cool dry place. Once opened, if there's any left, they need to be refrigerated in cling film or an air tight container.
How long does shipping take?
How long does shipping take?
Our standard shipping takes 2-3 working days. We also offer next day delivery at checkout.
What makes our charcuterie special?
What makes our charcuterie special?
We produce British charcuterie with a nod back to our founders heritage of Cyprus. The red wine & spice blends we use make our cured meats & salami both unique and delicious.
BRITISH CHARCUTERIE WITH A GREEK TWIST!
Curing
In salt to draw out moisture by the process of osmosis.
Wine Bathing
Marinating in wine to preserve & enhance flavour
Oak Smoking
To enhance the flavour and preservation properties
Ageing
Hanging in a controlled environment to air dry
The Greek Twist!
Our owner & founder was born in the early 80’s and raised in Hackney, London, to an Irish mother and Greek Cypriot father.
In 2018 Tony and his family moved into Langley Hill Farm in Hertfordshire and a year later his journey began.
A disused metal grain silo, built in the 1960s, sat tired and empty and The Greek Farmer was determined to make some use of it. The Eureka moment came in December 2019 to convert this into a walk in smokehouse.
Building a fully fledged SALSA production facility within disused parts of the farm. In December 2021 The Greek Farmer finally obtained approval and the rest, as they say, is history!
Using British free range pork we produce award winning British charcuterie with a nod back to our founders Greek Cypriot roots. The result? Delicious cured meats & salami.
