Lonzino is a dry cured pork loin and similar in taste to prosciutto.

These trimmed loins I have been buying foir a while are 750 gm and have been ideal for a pork roast for us however now that I have salami in the curing chamber thought I would make a lonzino.

Ingredients
750 g pork loin
2.5% kosher salt - 18.75 g
2.5% Sugar - 18.75 g
.25% #2 cure - 1.87 g
3.5 g black pepper
1.5 g garlic powder
1.5 g ground cloves
3.5 g onion powder
2.6 g thyme

Process
I measured out all of the rub and mixed to make sure it was well integrated.  Then rubbed the meat all over and place in a clip lock bag.  Making sure any loose spices went in the bag.

It is in the fridge and will be turned and massaged every day for 12 days.

After that I will wrap it in a collagen sheet and then put in a net bag and hang it in the drying chamber.  More photos to come at that stage.

Because it needs to dry right out the hanging time could be anywhere up to six months but will be ready for a taste ready when it has lost 43% of it’s weight.

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Looks good mate, may have a sale of my railway table which mean the area will be free. Cheers

Next stage for my Lonzino. 

Day 10 and I removed from the bag and with paper towel mopped up all the moisture leaving as much of the herb/spices behind as I could. 

Then wrapped it in a collagen sheet and then with great difficulty into a butchers net bag. 

Using a fine needle I went all over it making pin pricks to allow moisture out.

It’s now in the drying fridge for however it takes to lose 43% of its weight.

Going to sit there for months now.

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Opened the fridge before to check on things and got the wonderful aroma of fermenting meat, herbs and good mould.   8-) 8-) 8-) 8-)

Very happy with the way things are going.

12 days in and we have lost 15% of weight.  Looks, feels and smells great.  Starting to get the good white penicillin mold on it.

Do you spray that mould on all you make

From what I have read and been told it is highly recommended as a best practice, particularly for home producers as it actively suppresses the growth of unwanted, potentially toxic, or harmful molds (such as black or green mold) that can appear during the drying process.

It can also help to prevent "case hardening" (where the outside dries too fast and traps moisture inside) by regulating surface evaporation.

It can also give a traditional white-molded salami taste that is often described as mushroomy or earthy.

From here in I shall be using it.

Lonzino is going very well.

Actual weight when I started was 809 gms.  My target weight is 463 gms and it is currently at 559 gms.

Smells, looks and feels good.

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Trust you will be bring mobs when you are coming over. Cheers

Hard to get a photo of the LED readout sometimes however it is 482 grams so getting close to my ideal weight of 463 grams. 

Another week and will be eating this.

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Well, today was the day (3 grams under the target weight)  and I am absolutely amazed.

Have eaten a lot of different types of cured meats in my time but nothing, absolutely nothing as good as this.

It is soft, not too salty, and the flavour is out of this world.

Made a little tasting plate with some vintage cheddar for each of us and even Maggie said she has never tasted anything this good before.

I will certainly be doing this again.

I think I am nearly convinced that I need a proper electric slicer.   [smiley=chef.gif]

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In your ingrediants you have .25% #2 what was the weight.pls

Just added it.  1.87 grams.

Remember that is .25% of your overall piece of pork.

Yes thank you cheers

What size elastic sleeve did you use?

Not sure actually.  I bought a length of it years ago when I was experimenting with boning chickens.  I would say it is roughly 100mm in diameter.

So you trimmed of the skin and excess fat?

Bear wrote on Jul 3^rd, 2026 at 2:03pm:

So you trimmed of the skin and excess fat?

That was how I bought that piece of pork loin.  From what I have seen of Lonzino though they do take the skin off.

Yes been watching a few different videos and every count4y different name and style.

My problem speaking English and not growing up eating these meats is I do not know what each cut is in another country. Long learning curve..