Cold Smoked Pork Loin Krivio

Weight: 300

The production process of this Smoked Pork Loin closely mirrors that of ready-to-eat smoked bacon and backboard bacon. After a two-week dry-curing period, it undergoes slow smoking at a low temperature, followed by cooking and chilling.

With its notably smooth texture, slicing this smoked pork loin is effortless, and it is also abundant in rich aromas.

Ideal for serving as an appetizer or crafting sandwiches, this versatile option can be substituted for ham in soups or fried with eggs for a healthier take on bacon. Get creative and incorporate it into bean dishes as well.

Keep it in the fridge and consume within its best-by date.



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