Lonzino (also spelled lonza) is a type of dry-cured pork made from the loin of the pig. The meat is first seasoned with a blend of salt, black pepper, garlic, and other spices, and then cured for several weeks or months. During the curing process, the meat loses moisture and gains flavor, resulting in a tender, flavorful meat with a dense texture.
Lonzino is similar to other types of dry-cured pork such as prosciutto and coppa, but it is made from a different part of the pig. It is a popular ingredient in Italian cuisine and can be served thinly sliced as part of an antipasto platter or used as a sandwich meat. It is also a common ingredient in charcuterie boards and is often paired with cheese and crackers.
This recipe requires a pork loin to create a delicious and savory charcuterie. Whether you prefer a mild or spicy flavor, the choice is yours. The recipe features a traditional blend of spices that create a classic Lonzino (or Lomo if you opt for a spicy coating), and the Lonzino Spice Blend has been specially formulated for use with UMAi Dry.
The spice blend is made from black pepper, sugar, onion, garlic, thyme, and cloves. To use the blend, add it to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or Premixed Curing Salts for a 5 lb recipe). Coat the pork loin completely with the mixture and seal it in a vacuum bag or resealable bag. Allow the pork loin to cure thoroughly in the refrigerator for about two weeks, then remove it from the bag and rinse it. For a Lomo variation, add a light coating of smoked paprika and cayenne powder.
Once the pork loin is well-coated with moisture, place it into a UMAi Dry bag and apply UMAi Dry using a vacuum sealer, immersion, or netting method. If you plan to tie the charcuterie to shape, it is best to apply butcher's twine over the UMAi Dry membrane. It is important to note that this blend does not contain kosher salt or #2 Curing Salt, which are necessary for safe curing of charcuterie.