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This week Solisege’s highlights are 3 different types of sandwich meats that are made with different cuts, yet brings out the same smile to everyone who tries it.

First off, the Smoked Pork Loin, as its name suggests, is the whole piece of pork loin that’s being brined, and smoked before we sliced them up. It has a original smoked pork taste accompanied by some smokey notes. The texture you get from the loin is leaner compared to the rest on this week’s list. Therefore, it’s absolutely a must for people who are looking to gain more protein while keeping the fat content low.

Then, we have our Pork Salami meat loaf. It is made of cuts from shoulder which has been ground and mixed with spices and little cubes of quality loin fat – Just like how Dry-cured Salami is prepared. However, Solisege’s Pork Salami is cooked in a cylindrical casing and is smoked for at least 20 minutes. You can taste the pepper from the first bite as if you’re right beside a black pepper mill.

The Bacon Chips on the other hand comes from the trimming of our Premium Streaky Bacon. The size of each chips is about 1 – 2 inches, just nice for making pastas. The fat to lean ratio is around 40-50% fat, similar to the Premium Streaky Bacon. Simply dice them up in to smaller sizes and you will get some bacon bits that will add intense amount of flavour to any dishes. Here’s a tip: use the leftover bacon grease for stir-fry and you will thank me later!

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