Quick pic of my Lonzino

[Jaunty]

I used the forum pre mixed pancetta cure with a small free range British pork loin, as I had it to hand. Not much fat on this one so I left it and the skin on. Cured in a vacuum bag for 7 days. Then rubbed in pepper and herbs and hung in our cellar for a good few weeks (5 or so) for just under 40% weight loss. No casing I just out it in a little tight mesh bag. Didn't touch it in that time, had a small amount of white mould when I took it out, so all good. Anyway, here is a pic. It tastes good too, fortunately.



May be I should try a leg!

[wheels]

It looks superb - it's one of our favourites.

Phil

[quietwatersfarm]

hello!

[wheels]

Hello QWF.

Phil

[quietwatersfarm]

That looks fantastic. I know you love it Phil, but Lonzino can tread a fine line between dry & dull (often not enough fat) and exquisite when its done right.

This one looks my kind of perfect

[wheels]

The lean stuff's ideal for my diet though.

Phil

[quietwatersfarm]

kind of like that pear in the fruit bowl though...you wait ages for it to ripen, then you turn your bck for a moment and its suddenly mush - just with Lonzo its the other way round...getting there, getting there, getting there and then oh bugger, its a brick!

[wheels]

...I agree, but when you do get a good one: pear, a creamy blue cheese, and some air-dried meat... ...Heaven!

Damn, now you've gone and made me hungry!

Phil

[Jaunty]

I know what you mean, the first couple of end slices I thought mmm maybe too dry - but then as soon as I was in to it a bit, it was/is great. Have been eating slice after slice!

[wheels]

I normally just cure 'the eye'. Seeing yours, I'll leave some fat on.

Phil

[Jaunty]

The pork cut was the classic shape for a bit of back bacon, but I had enough bacon. I rolled in and tied skinny bit rather than just use the eye - you can make it out in the shape. Worked out well.

[wheels]

It sure did.

[Wunderdave]

Looks great, I've been plowing through the last lonzino I made.

Try it stuffed in some chicken with parmesean and basil. mmm

[Kizer]

Looks fantastic, my mouth is watering.