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Preparation > Lonzino 2

Mix all the seasonings;
Add the seasoning mixture to the meat, massaging all the ingredients well;
Place in a plastic or vacuum-sealed package in a refrigerated environment;
Massage and turn the piece every day, without removing it from the packaging;
After 14 days, wash the piece well in running water, dry well with paper towels and let it dry for at least 2 hours;
Wrap in collagen sheet, dried beef casing or other similar wrapping;
Tie tightly or use elastic netting to keep the meat firm;
With a not-too-fine needle, make holes (pricking) to remove all the air;
Mature at a temperature of 12°C and humidity between 70% and 80%;
The product will be ready when it has lost approximately 40% of its initial weight.