Carrè of smoked pork
Cut of meat: pork loin
Processing: cooked meat, smoked with beech wood.
Weight: 3 kg.
Organoleptic properties: with a compact consistency and a pleasant aroma
Eating suggestions: Baked pork loin with potatoes is an ideal second meat dish for special days or for Sunday lunch. There are many variations, for example glazed with apples, with apricots and bacon or with aromatic herbs.