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Lachshinken [smoked meat] Boneless, cured pork loins are sprinkled with pepper and paprika and stuffed into beef middle, two to each casing.  They are then slow smoked to a temperature of 137 or if made with high quality certifies pork it may be cold smoked.

In Germany, loins are wrapped with back fat, tied with string, and lightly smoked.

Sliced and eaten without being cooking

Ingredients:  Pork Loins
Seasonings: Paprika, pepper, salt, sugar

Lachshinken Lait Land Jeager Cervelat Langouste Lapin Lard Larding Lardoon Legumes Lentils Liaison Lier Limburger Linguisa Liqueur Liver Sausage Lyonnaise Lyons Sausage

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