The smoked boned-in loin finds its origins between Trentino Alto Adige, Austria and Germany. In order to preserve it for a long time, the loin used to be – and it still is - first corned, then passed to a strong smoking. Our recipe, revisited to give a lighter taste, provides a light smoking and steaming.
The loin is characterised externally by the classic caramelised colour of smoking, while the slice boasts a beautiful old rose. The very first olfactory perception is smoke, then the aromas of salt and meat are revealed. The flavour is sharp, of good structure and able to maintain even the most delicate nuances.