Fragrant, rich, and exquisite loin ham This is a masterpiece that Master Craftsman Tanino is proud of. Shonai pork loin is rubbed with salt, sugar, and spices and carefully aged for 14 days. As salt and spices soak in, amino acids break down progressively, creating a deep flavor. Each strand is carefully wrapped in a cloth and carefully wrapped with thread. Afterwards, cherry blossom chips are used and smoked overnight in a traditional direct-fire kiln. The harmony between the firm texture of the meat itself and the umami brought out by aging is a blissful taste. Skilled artisans boast of 【Frozen】 Dewa Shinken Workshop Non-Salt Seki Cloth Rolled Loin Ham ============================================= Manager's Recommendation: Proud Masterpiece of Skilled Craftsman Tanino! The harmony between the firm texture of the meat itself and the umami brought out by aging is a blissful taste. We recommend thick-cutting it and making ham steak. Recommended as a gift. We also offer a [single item without gift box] perfect for home use. * No additives * Dewa Shinken Workshop ●Set Contents ・[Dewa Shinken Kobo Wrapped Loin Ham (450g) No Label Commercial Use ● Best before... Frozen for 365 days after production ● Ingredients: pork loin (from Shonai, Yamagata Prefecture), salt, sugar, mountain grape wine, spices (contains pork) ● Allergy information: Contains pork [Return policy] Inquiries about the product Ham Shop's Recommended Recipes We recommend thick-cutting it and making ham steak. Its texture is just like meat! Enjoy the aroma of smoke and the rich aging flavor. How to make < ham steak> 1. Cut into pieces about 1.5cm~2.0cm thick. 2. Heat the frying pan well and add oil. 3. Bake the surface until it is browned for about 2 minutes. 4. Flip and sprinkle with pepper, drizzle with an appropriate amount of wine, and it's ready to serve. Process for Rolling Roast Ham ● Quickly and evenly rub rock salt, spices, and other ingredients onto the surface of the loin. To add even more depth to the flavor, red wine made from mountain grapes harvested at the sacred Mt. Gassan is sprinkled on top. ● The aging period is approximately 2 weeks (14 days). By slowly aging in a low-temperature aging cellar, amino acids break down rapidly, resulting in a deeper, more flavorful flavor. While shaping the shape, each strand is carefully wrapped in bleaching cloth to effectively infuse the ham with the aroma of the smoke. ● The kun's smoke is made in a traditional brick-made direct-fire kiln using cherry wood chips, which are carefully smoked overnight. ● As the meat tightens and the thread loosens, you rewind the thread tightly to tighten it further. This smoked bleaching fabric is excellent for preservation. Even after opening, wrap the meat section without throwing it away! ● Finish by simmering thoroughly in hot water all the way to the center. Excess salt is removed, the texture of the meat is further tightened, resulting in fragrant loin ham. About Dewa Shinken Workshop No food additives are used in accordance with the Isobe philosophy. In this manufacturing method, not only do we avoid using food additives such as coloring agents, but we also do not use additives such as milk protein or egg protein.