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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Cured Meats › Lonzino

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Lonzino (Read 1125 times)

Reply #10 - Jun 14^th, 2026 at 2:50pm

Derek Offline
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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

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Reply #11 - Jun 14^th, 2026 at 7:12pm

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

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Reply #12 - Jun 14^th, 2026 at 7:21pm

Derek Offline
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Just added it. 1.87 grams.

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

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Reply #13 - Jun 15^th, 2026 at 7:05am

Bear Offline
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Yes thank you cheers

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Reply #14 - Jun 15^th, 2026 at 4:47pm

Bear Offline
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What size elastic sleeve did you use?

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Reply #15 - Jun 15^th, 2026 at 5:36pm

Derek Offline
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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.

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Reply #16 - Jul 3^rd, 2026 at 2:03pm

Bear Offline
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So you trimmed of the skin and excess fat?

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Reply #17 - Jul 3^rd, 2026 at 4:50pm

Derek Offline
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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.

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Reply #18 - Jul 3^rd, 2026 at 9:56pm

Bear Offline
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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..

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