Air Dried Pork Loin
Air Dried Pork Loin
In stock
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
- Premium quality British outdoor bred ex breeding sows
- 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+ Weeks
Storage: Ambient
Allergens: May contain traces of wheat and mustard
What's the shelf life?
What's the shelf life?
We guarantee 6 month's shelf life 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.
So much fat and tasteless I bought 4 packs of loin, ham and belly pork worst £62+ I have ever spent never again
We’re sorry the products didn’t meet your expectations. Free-range pork does have natural variation, and we understand the fat content may not suit every palate. Our products are traditionally cured and air-dried to develop a natural, savoury flavour, rather than being heavily seasoned.
Unlike the lountza I buy in Cyprus, this has a layer of a half inch of pork fat around the edge. Very disappointed
Hi Michael, thank you for your feedback! We’re sorry to hear that our loin wasn’t quite what you expected. We use free-range British pork, which naturally has a lovely fat cap that adds extra flavour and tenderness. In Cyprus, the fat is trimmed off and only the lean meat is used which can make it dry, but we choose to keep the fat cap for a richer, more traditional taste experience. We really appreciate you sharing your thoughts and will keep your comments in mind.
Wow actually better than I was expecting.
Perfect
Very tasty
Delicious meat product.
Delicious
fabulous
Lovely. Took me back 30 years to my time in Cyprus.
great product,great taste,very morish
Excellent taste, long shelf life, great service and price.
Great taste
This is delicious to eat as part of a mezze type meal with the other charcuterie and a selection of your favourite cheeses.
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.
