📝 About This Recipe
Lonza is the elegant, lean cousin of the more famous capicola, crafted from the prized pork loin. This recipe yields a silky, ruby-red salumi infused with the warmth of black pepper, fennel, and garlic, echoing the rustic traditions of Central Italy. Patience is the secret ingredient here, as the slow drying process transforms a simple cut of meat into a buttery, melt-on-the-tongue delicacy that defines the art of charcuterie.
🥗 Ingredients
The Meat
- 2 kg Pork Loin (center-cut, trimmed of heavy silverskin but retaining a thin fat cap)
The Cure (Equilibrium Method)
- 60 g Kosher Salt (exactly 3% of meat weight)
- 5 g Curing Salt #2 (0.25% of meat weight; contains nitrates and nitrites for long cures)
- 20 g Granulated Sugar (to balance the salt and feed beneficial bacteria)
- 15 g Black Peppercorns (toasted and coarsely cracked)
- 10 g Toasted Fennel Seeds (lightly crushed)
- 5 g Garlic Powder (for a subtle, savory depth)
- 3 g Dried Rosemary (crushed between palms)
- 4-5 pieces Juniper Berries (crushed)
Casing and Finishing
- 1 piece Beef Bung or Collagen Sheet (large enough to encase the loin)
- 1/2 cup Dry White Wine (Pinot Grigio or similar for rinsing)
- 1 roll Butcher's Twine (for trussing)
👨🍳 Instructions
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1
Thoroughly clean the pork loin, removing any loose bits of meat or excessive silverskin, but leave a thin layer of fat on top for flavor and moisture.
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2
In a small bowl, combine the kosher salt, curing salt #2, sugar, cracked peppercorns, fennel, garlic powder, rosemary, and juniper berries to create your curing rub.
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3
Place the pork loin in a large vacuum-seal bag or a tight-fitting non-reactive container. Rub the cure mixture evenly over every surface of the meat.
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4
Seal the bag (vacuum seal is preferred for 'Equilibrium Curing') and place it in the refrigerator. Let it cure for 14 days, flipping the bag every 2 days to ensure the brine is redistributed.
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5
After 14 days, remove the loin from the bag. The meat should feel significantly firmer to the touch. Rinse it thoroughly under cold water to remove excess surface salt.
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6
Pat the meat completely dry with paper towels. Submerge or wipe the loin with the dry white wine; the acidity helps protect the meat and adds a bright floral note.
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7
Prepare your casing. If using a natural beef bung, soak it in warm water with a splash of vinegar for 30 minutes. Slide the loin into the casing, ensuring there are no air pockets.
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8
If not using a casing, you can wrap the loin tightly in cheesecloth or a specialized breathable curing wrap (like UMAi Dry).
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9
Truss the meat tightly with butcher's twine using a series of half-hitch knots. This maintains the shape and ensures the meat stays compressed as it loses moisture.
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10
Weigh the tied loin and record this 'starting weight' on a tag attached to the meat. Calculate your target weight (Starting Weight x 0.65), which represents a 35% weight loss.
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11
Hang the Lonza in a temperature and humidity-controlled environment (ideally 55°F/13°C and 70-75% humidity). A dedicated curing chamber or a cool, dark basement works best.
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12
Monitor the meat weekly. If white mold appears, it is beneficial; if fuzzy green or black mold appears, wipe it off with a cloth dipped in vinegar.
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13
Once the Lonza has reached its target weight (usually 4 to 6 weeks depending on thickness), remove it from the chamber. It should be firm throughout with no soft spots.
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14
Remove the casing and twine. For the best flavor, vacuum seal the finished Lonza and let it 'equalize' in the fridge for another 2 weeks before slicing.
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15
Slice paper-thin using a sharp knife or a meat slicer. The meat should be translucent and aromatic.
💡 Chef's Tips
Precision is paramount: always use a digital scale to measure salts based on the exact weight of your meat. Avoid 'case hardening' by ensuring your humidity doesn't drop below 65%; if the outside dries too fast, the inside cannot release moisture. If you don't have a curing chamber, use UMAi Dry bags in a standard refrigerator—they are designed for home enthusiasts. Always toast your whole spices before grinding to unlock the essential oils and achieve a professional flavor profile. Don't be afraid of the white mold (Penicillium nalgiovense); it protects the meat from bad bacteria and adds a mushroom-like aroma.
🍽️ Serving Suggestions
Serve on a chilled slate platter with a drizzle of high-quality extra virgin olive oil and a squeeze of lemon. Pair with a crisp, acidic white wine like a Vermentino or a light-bodied Sangiovese. Accompany with chunks of aged Pecorino Romano and honey-soaked walnuts. Layer into a crusty baguette with arugula, shavings of Parmigiano-Reggiano, and a touch of balsamic glaze. Add to a charcuterie board alongside pickled fennel and Castelvetrano olives.