Lonza (Air-dried pork loin)

Name: Lonza (Schweinekarree luftgetrocknet)
Total time: 25 d
Cuisine: Deutsche Küche
Ingredients: 28 g Nitritpökelsalz (0,4–0,5 % NaNO2); 4 g Zucker; 3 g Schwarzer Pfeffer, fein gemahlen; 1 g Muskatnuss, frisch gerieben; 1 g Getrocknete Chili-Flocken; 30 ml Weißwein, trocken

Curing MixPorkDryingHard25-35 days

Lonza is a classic Italian charcuterie product made from the pork loin, dry-cured and then air-dried. The combination of mild spices and long drying time results in a tender, aromatic product with a nutty flavor. Careful temperature and humidity control during maturation is essential.

Ingredients(for 1 kg)

Curing salt (0.4–0.5 % NaNO2)28 g

Sugar4 g

Black pepper, finely ground3 g

Nutmeg, freshly grated1 g

Dried chili flakes1 g

White wine, dry30 ml

Instructions

Preparation & Curing

8-12 days

Trim pork loin, leaving approx. 3 mm fat layer. Mix all spices and curing salt with white wine into a paste and rub all sides. Vacuum seal, store at 4-6 °C and turn daily.

Rinsing & Drying

12-24 hours

Briefly rinse meat under cold water. Pat thoroughly dry and leave uncovered in the refrigerator for 12-24 hours until the surface is dry and slightly tacky (pellicle formation).

Air maturation

21-28 days

Bind lonza in a curing net and hang at 12-15 °C and 75-80 % humidity. Weigh weekly; ready when 30 % of starting weight is lost. If mold appears, wipe with salt water or white wine.

Pro Tip

Leaving a thin fat layer (approx. 3-4 mm) prevents excessive drying and protects the interior – keeping the lonza juicy and tender.

Glossary Terms

Pork Loin

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