Fragrant and rich exquisite loin ham It is a gem that skilled craftsman Tanino Factory Manager is proud of. Shonai pork loin is rubbed with salt, sugar, and spices and aged for 14 days. As the salt and spices soak in, the amino acids are broken down, creating a deep flavor. Carefully wrap each piece in a cloth and carefully wrap it with thread. Afterwards, cherry blossom chips are slowly smoked overnight in a traditional open-fire kiln. The harmony of flavors created by the firm texture of the meat itself and the umami brought out by aging is a blissful taste. Skilled craftsmen's proud unsalted loin ham [Additive-free] Dewa Shinken Kobo cloth-wrapped loin ham in gift box ============================================= Store manager's recommendation, skilled craftsman Tanino Factory Manager Proud of this gem! The harmony of flavors created by the firm texture of the meat itself and the umami brought out by aging is a blissful taste. We recommend thickly sliced ham steaks. Recommended for gifts There is also a [single item without a cosmetic box] recommended for your home. * No additives * Dewa's Shinken Workshop ●Set contents ・[Dewa no Shinken Kobo cloth rolled loin ham (450g)] *Comes in a cosmetic box ●Expiration date... 28 days after manufacture ●Ingredients: Pork loin (from Shonai, Yamagata Prefecture), salt, sugar, mountain grape wine, spices, (some include pork) ●Allergy label: Uses pork [About return rider] Inquiries about products Recommended recipes for ham shops We recommend thickly sliced ham steaks. The crunch is the meat itself! Enjoy the aroma of smoke and the mellow aging flavor. <How to make a ham steak> 1. Cut it into thick pieces of about 1.5cm~2.0cm. 2. Heat the frying pan well and drain the oil. 3. Bake for about 2 minutes until the surface is browned. 4. Turn it over, sprinkle with pepper, sprinkle with an appropriate amount of wine, and it's done. The process of cloth-wrapped loin ham ●Quickly rub rock salt and spices on the surface of the loin evenly. To add even more depth to the taste, sprinkle with red wine from mountain grapes harvested in the sacred peak Gassan. ●The ripening period is about 2 weeks (14 days). By slowly aging in a low-temperature aging cellar, the decomposition of amino acids is carried out with a deep taste. In addition to shaping it, it is wrapped in a drying cloth to effectively absorb the aroma of the smoke into the ham, and each piece is carefully wrapped with thread. ●Kun smoke is smoked slowly overnight using cherry blossom chips in a traditional brick-making open-fire kiln. ●As the meat tightens and the thread loosens, rewind the thread again to tighten the meat further. This smoked cloth has a great preservation effect. Even after opening, don't throw it away until the end and wrap the cross-section of the meat! ●To finish, boil enough water to the center with hot water. The excess salt is removed, further tightening the texture of the meat, and the result is a fragrant roast ham. What is Dewa's Shinken Workshop? Based on the Isobe philosophy, we do not use food additives. In this manufacturing method, we do not use food additives such as colorants, nor do we use fillers such as milk protein white and egg protein white.