Lonza

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Prosciutto’s slimmer cousin.

Lonza is pretty much the same thing as procuitto, except that’s it’s made from the pork loin instead of the ham (the pork thigh/leg). Again, I am remiss in capturing photos along the way. So to get started, picture in your head a bunch of raw meat.

The process for lonza or prosciutto is the same.    Pack the pork meat with salt, set some weight on it, and refrigerate for approximately one day per pound of meat.     Drain any excess liquid and flip the meat over (the fancy technical term for this is “overhaul”) about once a week.

Once the meat is fully cured, rinse off the salt, and then set the meat into a drying chamber — a space that is kept at 55 degrees and 75%-85% relative humidity — for as long as you can wait.    You want the meat to lose about 30% of its weight during the drying phase for the meat to achieve the desired texture.    You can pack the outside with spices or flavorings at this phase, and/or cold-smoke it.

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You can see the lonza on the top left of my curing fridge. On the right is a prosciutto.

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Once the lonza is fully cured, just slice it thinly and enjoy.

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The pork loin has a beautiful cap of fat on top, which makes this cut especially delicious.  This cut of lonza has been rubbed with garlic and paprika.

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This piece has been coated with black pepper. I also made one with chili pepper flakes, and another with powdered dried chipotle.

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Sliced thin, it’s delicious as-is, but now that I have 12 pounds of it I’m looking for more creative ways to serve it. Have any ideas?

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