Recipe > 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%.