The Greek Farmer Air Dried Pork Loin is sliced cured pork loin in the Greek-Cypriot lountza style. It is bathed in dry red wine, air dried, then oak smoked in The Greek Farmer’s converted grain silo. The result is lean, firm charcuterie with a gentle smoke, a wine-dark savoury note, and a peppery edge from black pepper and coriander.

Think of it like a cousin to Spanish lomo or Italian lonza, but with its own Cypriot character. It is ready to eat, so you can open the pack and lay the slices straight onto a board. Give it a few minutes out of the fridge if you can. The aroma comes through better when it is not ice cold.

• British pork loin, cured and air dried
• Bathed in dry red wine
• Oak smoked in a converted grain silo
• Coated with black pepper and coriander
• No added sugar in the cure

Serve with olives, hard cheese, warm bread and a glass of red wine. It is also lovely tucked into a sandwich with sharp pickles, or torn over a salad when you want something salty, smoky and a bit different.

Meet the maker: The Greek Farmer

The Greek Farmer makes British charcuterie with a Greek twist, using British free-range pork and curing it on their farm in Hertfordshire. Think salami and air-dried meats with that sunny, savoury lift you get from Mediterranean herbs and spices. It is the kind of food that turns a simple board of cheese, bread and olives into something people gather around.

Small, family-run and proudly farm-based, they bring together proper British pork with flavours inspired by Greek recipes. Their award-winning range feels made for sharing: picnics, picky dinners, drinks with friends, or the moment when you “just slice a little” and somehow go back for more.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Pork loin, salt, red wine, coriander, black pepper, preservatives: sodium nitrite, sodium nitrate. made with beef casings.

Allergy advice: May contain: wheat (gluten) and mustard.