Hints of smokiness, meatiness and saltiness immediately arrive on the nose. Sweet yet decisive, richly structured in the mouth, with compelling flavours and textures, marked by a smokiness that isn’t overpowering.
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.
The smoked loin is whole, in chops making sure to cut the bone (we recommend that the butcher does it), some separate the loin from the bone before heating or cooking the piece, so as to rearrange the loin when the recipe is ready, thus guaranteeing an excellent presentation.