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Loin kg.0,600

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It´s a sausage made from the part of the pig between the seventh rib of the carrè to the tail. It's trimmed and kneaded in order to let the blood still present in the veins drip. Then it's salted with grainy sea salt and left like this for 3-5 days. After it is cleaned from the salt and washed with dry white wine and naturally spiced. It follows then the maturation for 2-3 months

Whole: 1,200 kg

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13,40 € tax incl.

11,17 € per kg

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Loin kg.0,600

Loin kg.0,600

It´s a sausage made from the part of the pig between the seventh rib of the carrè to the tail. It's trimmed and kneaded in order to let the blood still present in the veins drip. Then it's salted with grainy sea salt and left like this for 3-5 days. After it is cleaned from the salt and washed with dry white wine and naturally spiced. It follows then the maturation for 2-3 months

Whole: 1,200 kg

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