Durocs feature extra intramus- cular fat. As a result, loin from the pig’s back is tastier. For our authentic preparation, we cure the meat with salt containing herbs that are low in sodium. Then we leave our loin to rest for as long as necessary to let it ripen and develop its taste. Three weeks later, the drying can begin. During this process, we also lightly smoke the meat with beech wood. The result is truly exceptional salted loin, with a unique and strong flavour!