Origini Smoked Pork Loin 

Raw-dried product, made traditionally at Ferma lui Tane, according to a proprietary recipe. The muscle is made traditionally from pork meat matured with pepper, bay leaves, and sweet paprika. To perfect the taste and long-term preservation, it is fanned, passed through wood smoke, and then left to dry in the cold. The pork muscle is delivered sliced, to be put on bread or a platter. We like to serve the muscle slices with mint leaves and peaches.

About the producer

Ferma lui Tane is located at the foot of the Carpathians, far from industrial areas, where animals grow as close as possible to the way nature intended them to live. The animals have large spaces, with natural pastures and landscaped lakes, precisely to ensure a natural habitat. Here, dairy products, meat preparations, and pantry products are also made traditionally, with great care and passion.

The butcher shop is a space designed so that we can apply traditional methods of processing and preserving meat in conditions of hygiene and food safety. The raw material comes from animals and poultry fed naturally with fodder, mown hay, and cereal silage. We do not use industrial meat processing techniques or chemical ingredients for appearance, taste, or shelf life extension. Our products are only made from meat and animal fat and do not have any other protein than animal protein. We use specific spice mixtures for each product and use only as much as necessary to emphasize the natural flavor of the meat. In terms of taste and consistency, we have two methods of preparing natural meat products:

Maturation, with a mix of spices then drying in a controlled environment - for raw-dried products, this process can take several months;
Preservation in brine and pickle after which it is fanned, smoked or not, then steamed and baked. These are the heat-treated products.

Storage and preservation conditions

Store at a temperature range of 2–8 degrees.