Salt-cured pork loin
A traditional method of preserving pork using coarse salt, practiced for generations before refrigeration. The pork loin is completely buried in salt, which draws out moisture and helps preserve the meat. After curing, the pork can be smoked, air-dried, or cooked, developing a rich flavor and firm texture.
Servings
50
Prep
20 min
Cook
No cooking required
Total
8-14 days, depending on the thickness of the meat
🥘Ingredients
servings
Ingredients
Optional seasonings
✅Dietary Compatibility
Yield
Approximately 4-4.5 kg cured pork
📦Storage
Refrigerator
Up to 2 weeks after curing, tightly wrapped and refrigerated.
Freezer
Up to 6 months.
🥗Nutrition Facts
Approximate values per 100 g finished product
Calories
180 kcal
Protein
30 g
Fat
6 g
Carbohydrates
0 g
Fiber
0 g
🍷Pairs Well With
💡Variations
Paprika-cured: add sweet paprika and black pepper for a Transylvanian flavor.
Juniper-cured: add crushed juniper berries along with thyme and rosemary.
Smoked: after curing, cold-smoke for 1-3 days before storing.