2 oz. pre-sliced

salt cured pork loin, aged 4-5 months with the rind on, and the fat cap intact. seasoned with black pepper, rosemary, fennel pollen and white wine.

Essentially a dry cured boneless pork chop. Mild, yet full of flavor with a beautiful fat cap

ranchers we partner with:

stemple creek in tomales, CA

devil’s gulch ranch in nicasio, CA

napaluma farms in petaluma, CA

pajaro pastures in corralitos, CA