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Jason Molinari’s Lonzino caught my eye, mainly because I had never heard of it! Lonzino’s the Italian version of Lomo; this one is probably not traditional as it’s flavoured with fennel – most online references I can find refer to it being cured in a simple way with black pepper as the main flavouring. However, given my total lack of knowledge about this product, if anyone can tell me more about lonzino in it’s various traditional guises I’ll be very grateful.

Not wishing to be a copycat, this recipe is a combination of Jason’s and Len Poli’s.

Per 1 kg Pork Loin (eye):
Salt 34gm
Sugar 10gm
Cure #2 - 3gm (I actually use 3g cure #1 and 0.15g saltpetre, but cure #2 is far easier to measure)
Black Pepper 5gm
Fennel Seeds 4gm
White Pepper 3gm
Garlic Powder 2.5gm
Cinnamon 1gm
Mace 1gm
1 Clove
Grind the spices and mix with the other ingredients. Rub cure into the loin then put it into a food grade bag or vacuum pack it.



It was cured for 13 days (ten would be fine – but I was busy), cased in collagen and hung at 12° - 15°C, and initially about 75% humidity. (‘cos I couldn't get it lower!). In the later stages it was 55 – 65% ‘cos I’d sorted the fridge out.



After about 20 days some green mould formed under the casing (presumably due to the high humidity) so I removed the casing and treated the mould with wine vinegar. I'd got some mould starter by this time so sprayed it with that. It worked:



After 31 days it had lost 37% of its starting weight, maybe a couple of % more than necessary, but I’m pleased with the result.



Taste wise; what can I say? My wife loves it, the kids like it, but I’m not so keen – I think I’d prefer it without the fennel.

Phil

I made some Lonzino last year that gets better everytime I taste it. Following the maturation I sliced it thin and sealed it in vacum bags.
As I recall the recipe was very simple.

8 lbs. Pork loin (a full loin)
3Tbs Salt
1-1/2 Tbs Brown Sugar
1tsp Cure #2
1Tbs Black Pepper
1-1/2 tsp Garlic Powder



I think it tastes a lot like Prosciutto.

I think I too would use the full loin next time. I used just 'the eye' and as the loin wasn't large it gave very small slices. Having said that it gave me plenty of back fat to use for other things.

I like your simple recipe, sometimes it's best to let the meat be the star.

Phil

This post came at the right time. Dont get to log in as much as I would like anymore. I started a loin for Lonzino a few days ago. I didnt have a casing so I wrapped it in clean flour sack musiln. I checked i today and see spots on the casing after opening it I found green mold. I washed the mold off with vinegar then water repeppered the surface and wrapped in a new muslin tied with buthcers twin in a roast tie. When done is it sufficient to was the surface and eat as is or does the surface need to be trimmed away.
Thanks in advance

Personally I found wrapping in muslin (in my case stockinette) caused more problems than enough. It seemed to hold moisture and encourage bad mould.

Phil

Just done 8Kgs of Lonzino tonight using a derivative of Jasons fennel recipe.

I used it after I first saw it on his blog and was very happy with the taste.

We now add garlic and subtract the juniper, but other than that its as he posted.

I always trim the whole loin, but leave about 6mm of fat across the back.

'Cured Meats' was always a great blog, if your out there Jason, hope all is well and look forward to reading more from you in due course

Just a thought Phil (or anyone), have you ever eaten this recipe as bacon?

I have just given mine a turn/rub in the bag and the look of one of the smaller loins was very tempting to pull out early and slice!

I've not tried that - I will next time I unleash the lonzino.

Phil

Fennel bacon is officially delicious!!!

tried it a few ways, all of which were very tasty, but the winner was to slice it thick gently fry, until coloured nicely and then add a spash of cream to the pan to finish, this goes perfectly with the fennel and i think forms the basis of what will now become a popular quick meal here

maybe with a few green beans and a spot of mash

Sounds superb.

Phil

Hey guys, i'm still out here, thanks! Startng to get back into curing now that i have a little more time.

Hey Jason!

I cant complain, I dont even know how to set up a blog, let alone make it interesting

I see you are all enjoying Scott's new Italian supply set up!

Stay well and keep up the good work.

Thanks. I haven't gotten any of Scott's stuff, but i hope soon!