The classic combination of smoked loin is with sauerkraut or polenta, but it is also excellent with potatoes, mashed potatoes and sautéed spinach. To taste with mustard or horseradish and also paired with the wild berry jam. In the oven it can be customised by braising it with onions, a few rosemary leaves and craft beer.
The wine suited to accompany the smoked loin on the table due to the territory of origin and for its firm structure is the Lagrein, perfect to support its magnificent and ancient rural flavour. The pairing with a full-bodied and fresh beer is also appreciated, and without a doubt harmonious.