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 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
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!