Recipe > Lonzino

Lonzino dry cured loin

In english: Lonzino
Em português: Lonzino
En español: Lonzino

Quantity(grams)
Ingredient Quantity(grams)
Pork loin 1000
Salt 20
Brown sugar 15
Red wine 10
Powdered garlic 3
Oregano 2.5
Instacure#2 2.5
Ground white pepper 2
Ground black pepper 2
Ground nutmeg 1

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Preparation > Lonzino

Lonzino is cured pork loin. It can be considered a type of salami made with a whole piece of meat. The process is very similar to that of Bresaola.

Rub all the ingredients well into the meat;
Place in a tightly closed plastic bag or covered plastic container;
Leave in the refrigerator for 14 days, turning daily;
Wash under running water and dry well;
Wrap or bag in one of these types of wrappers: dehydrated pork casing, beef casing or collagen casing;
Hang in a cool, humid environment until it loses 40% of its weight. Ideal temperature and humidity of 12ºC and 80%.

Lonzino
Recipe in portuguese: Lonzino

Review Reviews: 4.1