Lonza

lonza.jpg
lonza.jpg

Lonza

from 10.00

Lonza is made from boneless pork loin, the upper section on back of the pig on either side of the spine. If your butcher leaves the bone on this cut, you'd have a pork chop. In contrast to Coppa (pork collar), the meat on the pork loin is very lean, but with a large fat cap on top of the loin.

We cure our Lonza for two weeks with salt, sugar, juniper, fennel, and Tellicherry peppercorn. After curing, we stuff the Lonza into a large beef casing and then dry it for more than four months. When finished, Lonza is the perfect mix of lean and fat with a crisp texture.

 

Photo Credit Ashley Sears Photography

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