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New season, just landed - Shop now

CAPREOLUS Dorset air-dried pork loin 80g

 $13.00

*Taxes and duties calculated in the shopping bag

01 02 03 04 05

Capreolus Dorset air-dried pork loin 80g

Ingredients
Pork, Curing Salt - Sodium Chloride & Sodium Nitrate, White Pepper, Juniper Berries, Fennel Seeds, Ascorbic Acid, Dextrose, Mace, Clove,

Allergen Information - Contains
For allergens, please see ingredients in bold

Product Claims - Suitable For
Lactose Intolerence

Nutritional Information
Portion Size 30 g
Energy - kJ 1599.0000 per 100g / 480.0000 Per Portion
Energy - kcal 384.0000 per 100g / 115.0000 Per Portion
Fat (g) 29.4000 per 100g / 8.8000 Per Portion
Fat of which Saturated (g) 10.7000 per 100g / 3.2000 Per Portion
Carbohydrates (g) .4000 per 100g / .1000 Per Portion
Carbohydrates of which Sugars (g) .2000 per 100g / .1000 Per Portion
Fibre (g) .0000 per 100g
Protein (g) 30.3000 per 100g / 9.1000 Per Portion
Salt (g) 4.5000 per 100g / 1.3500 Per Portion

Storage Information
Chllled -2c to 5c

Preparation Instructions
Ready to eat


Country of Origin
United Kingdom

Online Food Disclaimer
While Selfridges takes reasonable care to ensure the information (including allergen) appearing on our website is correct, recipes and ingredients are subject to changes by our suppliers & manufacturers.
To ensure you are reviewing the most up to date information PLEASE CHECK THE PRODUCT PACKAGING BEFORE CONSUMPTION.

UK & Europe

$15.00
  • Unlimited UK timed, nominated and standard delivery
  • Next day UK delivery (if ordered by 6pm UK time)
  • Unlimited EU standard delivery
  • Complimentary returns
  • No miminum purchase value

GLOBAL

$55.00
  • Unlimited UK timed, nominated day and standard delivery on orders over $55.00
  • Unlimited worldwide deliveries on orders over $55.00

Product Code: 56532068

Ref: R03937430

Family-owned English artisan Capreolus follows age-old techniques when curing its charcuterie, ensuring cuts like this free-range pork loin are prepared to its meticulously high standards of quality. Sourced from West Country pigs, it's cured with aromatic herbs and spices before being air-dried for two to three months and being sliced so wafer-thin that it almost melts in the mouth.
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