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A little more difficult to find than many other of the delicacies in this section, but the effort is well rewarded as this is one of the regions most delicious cured meat products.
Fine tenderloins of pork are cured with herbs, salt and a little alcohol for 4 days, then cold smoked for 48 hours. The end product is a tender delicately smoked and flavored piece of pork that is best just sliced and eaten cold with a glass of beer.
If you hang these in a cool dry room they will keep for at least a couple of weeks. However, you may not be able to resist them for that long.
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