the combination of a loin and bacon joined in an anatomical cut (loin with middle) make for a well-structured product, the herb and light smoky hint characterise the finished product; the production includes syringing, churning, cooking and light smoking
| Aroma and taste: | aromatic and fragrant due to the mix of herbs and light hint of smoke | ||
| Colour: | typical loin pink colour, edged with fat, white veined bacon, roasted rind | ||
| Consistency: | tender and compact with crispy edge |
does not contain GMOs, allergens or gluten




