| Ingredient | Quantity(grams) |
|---|---|
| Pork loin | 1000 |
| Salt | 22.5 |
| Brown sugar | 15 |
| Ground black pepper | 12.5 |
| Instacure#2 | 2.5 |
| Cumin | 2 |
| Rosemary | 2 |
| Red pepper | 2 |
| Powdered garlic | 2 |
| Paprika | 1 |
Any question about how to make this recipe? Please, leave a comment with your question.
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 and Capicola.
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;
Cover the meat with paprika;
Wrap 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%.
Recipe in portuguese: Lonzino