Hoghton Loin; Classic, Choice, Charming
A lovely marbled offering, we cure our loin with the Lancashire grown flavours of Rosemary, Fennel and Horseradish. It's a super clean, simple flavour, but arguably one of the most complex we offer, with a melt-in-your-mouth creaminess that pairs well with any tipple. If you like Lomo, Proscuitto or Jamón Ibérico, this is the recipe for you!
Named for a Grade I listed Lancs Tower where the mythic knighting of Sir Loin may or may not have taken place.
Available in a sliced pack with a use-by 4 weeks, which is best consumed within 7 days of opening. Or get it in a chunk (as pictured), unsliced, and with a best before of 3 months.
High Welfare Heritage-Breed Pork Loin, Aged in a Beef Casing
I eat a lot of charcuterie and this was amongst the very best! Absolute belter, will order more. Makes you realise how much chewy rubbish is out there! The taste goes a long way so you don’t need a lot to savour the yummy experience. Very good indeed!!
Loved it. Will be buying again at crimbo
When I was debating whether to try this, the guy at the C&Q shop used the adjective "delicate" to describe it (if I remember correctly). Having had the much punchier Devil's Mortar or the powerful/fatty Black Pepper Belly, I was very curious to see what a delicate C&Q cured meat was like. Wow. It was mellow and gentle in taste and texture, but then suddenly, I could taste the the distinctive rosemary. Strong, but not too strong that the herb overpowers the meat. I don't like eating this on top of bread or cheese, because it is worth savouring on its own. I take a bite of bread, and then a bit of the Houghton Loin. Maybe some cheese. Rinse, repeat. Heaven.
Do you like dry cured pork, like prosciutto or Parma ham? You’ll love this. It’s comparable, dare I say it, to jamon iberico.
So so Tasty. It truly does melt in your mouth!