Dry cured pork loin with kondari and pepper. Whole pork loins are deboned and skinned, then covered in salt, pepper
and wild thyme (kondari) and left to cure for several days or weeks. They
are then hung at 12 degrees to dry and mature for 2-8 months. This product
has a herby and delicate section of meat with a layer of buttery fat on top.
Perfect in a sandwich or on its own paired with a light wine or beer.