Dorset air dried pork loin

Dorset air dried pork loin

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David and Karen Richards run Capreolus Fine Foods from their idyllic home in Dorset. Capreolus cure the loin with pepper, fennel, juniper and mace, dry-aging it for a minimum of eight weeks after curing. In Italy the loin would be known as lonzino and in Spain as limo.

The delicate layers of fat provide a silky texture to this subtly flavoured loin. The meat resembles air-dried ham and, cut wafer thin, the meat almost melts in the mouth making a fine starter served with sweet pears or figs.

Average weight: 50g


Our charcuterie is available for next day delivery and sent via courier direct from our producers. Unlike fresh meat, our charcuterie is shipped at ambient temperature as all the meat is cured. Your box will be with you within 24hrs of packing.

We recommend storing your charcuterie in your fridge at home, but allowing it to come up to room temperature before consumption.

West country pork loin, salt, white pepper, fennel seeds, juniper berries, mace, cloves, preservatives : sodium nitrite, sodium ascorbate


We have charcuterie subscriptions available - just head to the subscriptions area of our site to find out more.

Quick recipe ideas

Works perfectly paired with sweet pears and figs on it's own, or as part of a charcuterie board 


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Encased v whole muscle

Cured meats can be split into two categories. Whole muscle meats are made with the whole muscle of an animal (picture a Serano ham) and are typically air dried or smoked. Encased meats (like your classic salami) use chopped or ground meat which is typically fermented and 'encased' to hold everything together

David and Karen Richards run Capreolus Fine Foods from their idyllic home in Dorset

Local tasty produce

Dorset air dried pork loin

Dorset air dried pork loin


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