Lonza: Italian cured whole pork fillet

Italian Food and Flavours





Salt-brining….the procedure for producing home cured meats is a centuries-old tradition that is handed down from parent to child. I’m the latest in my family to have acquired the secrets for the best results for this seemingly easy but time demanding job. Here I will show you how to produce the famous and quite delicious “Lonza” (cured whole pork fillet). To start with you have to choose a cold time of the year, usually December to February, in the photographs you can see my lonza prepared just last weekend (second week in January). The whole cuts of meat are put under plenty of coarse salt for 36 hours which flavours it at the same time as drawing out a lot of water. After this time the salt is removed and the meat washed, first in cold water and then with wine flavoured with orange peel.

The next phase requires a lot of care because the Lonza will be inserted into the very well washed casings from the pig and then into net casing which are closely tied at each end. The thus prepared lonza has now to cure for 3 or 4 months in a dry airy place to obtain the ideal conditions for drying and curing. I would tell you the secret place I store my lonza, but then I would have to…



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