Smoked Pork Loin

Cold-smoked pork loin is a salted cut that has been exposed to low-temperature smoke (typically below 27 °C or 80 °F) for an extended period. This process imparts a rich, deep smoky aroma and flavor without cooking the meat. The loin is usually first cured or rubbed with salt and spices, sometimes with sugar or nitrites, to preserve and enhance its flavor. The result is a tender, ready-to-eat deli meat with a firm texture, a pale pink interior, and a darker smoked edge. It is commonly served thinly sliced on a charcuterie platter, in sandwiches, or paired with hearty bread.