📝 About This Recipe
Lonzino is the sophisticated, leaner cousin of the more famous Capicola, crafted from the prized pork loin rather than the neck. This Italian masterpiece is celebrated for its silky texture, delicate rose hue, and a flavor profile that balances the sweetness of the pork with a sophisticated aromatic rub of black pepper and warming spices. It is an essential component of a true 'tagliere' or charcuterie board, offering a melt-in-the-mouth experience that showcases the beauty of traditional dry-curing.
🥗 Ingredients
The Meat
- 1.5 kg Pork Loin (Center-cut, trimmed of excess silver skin but leaving a thin fat cap)
The Cure (Equilibrium Method)
- 45 grams Kosher Salt (Exactly 3% of meat weight)
- 3.75 grams Curing Salt #2 (Exactly 0.25% of meat weight; essential for long cures)
- 15 grams Granulated Sugar (Helps balance the salt and feeds beneficial bacteria)
- 10 grams Black Peppercorns (Toasted and coarsely cracked)
- 5 grams Dried Garlic Powder
- 4 grams Juniper Berries (Crushed lightly)
- 3 grams Dried Rosemary (Crushed)
- 2 pieces Bay Leaves (Crumbled)
- 0.5 grams Clove Powder (A subtle hint goes a long way)
The Finish & Casing
- 1/2 cup Dry White Wine (Such as Pinot Grigio, for rinsing)
- 1 piece Beef Bung or Collagen Sheet (Sized to fit the loin)
- 1 roll Butcher's Twine (For trussing)
👨🍳 Instructions
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1
Clean and trim the pork loin. Remove any hanging bits of meat or thick connective tissue, but try to keep a uniform cylindrical shape for even curing.
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2
In a small bowl, combine all ingredients listed under 'The Cure'. Mix thoroughly to ensure the curing salt is evenly distributed.
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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 mix all over the meat, ensuring every surface is coated.
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4
Seal the bag (vacuum seal is preferred for the Equilibrium Cure method) and place it in the refrigerator. Cure for 14 days, flipping the bag every 2 days to redistribute the juices.
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5
After 14 days, remove the loin from the bag. It should feel significantly firmer to the touch. Rinse the meat thoroughly with the dry white wine to remove excess surface salt and spices.
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6
Pat the meat completely dry with paper towels. At this stage, you can apply a fresh dusting of cracked black pepper if a more piquant crust is desired.
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7
Prepare your casing. If using a natural beef bung, soak it in lukewarm water with a splash of vinegar for 30 minutes. Slide the loin into the casing, ensuring no air bubbles are trapped.
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8
Prick the casing all over with a sterile needle or sausage pricker to release any trapped air; air is the enemy of curing as it promotes bad mold.
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9
Truss the lonzino 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 lonzino and record this as the 'starting weight'. Calculate your target weight by multiplying the starting weight by 0.65 (35% weight loss).
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11
Hang the meat in a curing chamber or a cool, humid environment (ideally 55°F/13°C and 75% relative humidity). Ensure there is slight airflow.
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12
Monitor for 3 to 6 weeks. If white chalky mold (Penicillium nalgiovense) appears, this is good. If fuzzy green or black mold appears, wipe it off immediately with a cloth soaked in vinegar.
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13
Once the lonzino has reached its target weight (35% loss), remove it from the chamber. Slice paper-thin and enjoy the fruits of your patience.
💡 Chef's Tips
Always use a digital scale for curing salts; precision is vital for safety and flavor. If the exterior of the meat gets too hard (case hardening), vacuum seal the finished product for 2 weeks to equalize moisture. Ensure your pork is from a reputable source, ideally heritage breed, as the fat quality significantly impacts the final taste. Avoid 'enhanced' pork from supermarkets that has been injected with brine, as it will not cure correctly. Cleanliness is paramount—sanitize all surfaces and tools before handling the meat.
🍽️ Serving Suggestions
Slice paper-thin and serve with a drizzle of high-quality extra virgin olive oil and a squeeze of lemon. Pair with a crisp, acidic white wine like Vermentino or a light-bodied red like Chianti. Serve alongside chunks of aged Pecorino Toscano and honey-glazed walnuts. Layer into a crusty ciabatta roll with arugula and shaved parmesan for the ultimate Italian sandwich. Accompany with pickled fennel or cornichons to cut through the richness of the pork.