Lonzino, Air Cured Pork Loin
User Reviews
4.8
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Prep Time
20 mins
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Total Time
20 mins
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Servings
1 lonzino
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Course
Main Course
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Cuisine
Italian
Lonzino, Air Cured Pork Loin
Description
Lonzino, an Italian style air-cured pork loin, is prepared by generously rubbing a pork loin with a blend of kosher salt, sugar, Instacure No. 2 (curing salt), and aromatic spices including black pepper, garlic powder, ground cloves, onion powder, and dried thyme. The seasoned pork is wrapped and refrigerated for one to two weeks, during which the cure penetrates the meat, firming it and enhancing flavor.
After curing, the loin is rinsed and dried on a rack for a few hours. It is then trussed tightly with kitchen twine, forming a compact shape to aid drying. Hanging the meat in a cool, humid environment around 70% humidity allows moisture to slowly evaporate over at least 12 days. The meat becomes firm and develops a red color characteristic of cured products. It can be cured for months, with longer times yielding a harder texture suitable for grating over dishes.
This traditional method requires monitoring for mold; white mold is beneficial, while green or black molds necessitate cleaning with vinegar solution. Proper curing results in a complex flavored, shelf-stable pork product that can be sliced thinly for serving or grated as a savory garnish.
Ingredients
- 1 pork loin about 3 pounds, length
- kosher salt (see above)
- sugar (see above)
- Instacure No. 2 (see above)
- 10 grams black pepper
- 5 grams garlic powder
- 5 grams cloves ground
- 10 grams onion powder
- 8 grams thyme dried
Instructions
- Mix all the dry ingredients. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. This is to keep it from drying out. Keep the meat refrigerated for a week to 12 days.
- When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. I use a portable fan set on low to oscillate over the meat.
- Truss the meat with kitchen twine (the white stuff) as you would a roast. Leave a long loop at one end so you can hang the meat. You can also use pre-made sausage netting.
- Hang the meat in a cool place to dry. It needs to be humid, about 70 percent humidity. How long? At least another 12 days. It should feel firm throughout and be a pleasing red. How long can you hang it? Up to six months or more, but it will become harder and drier the longer it hangs. If you've found you have dried it too much, let it go all the way to hard-as-a-rock stage. Then use a microplane grater to grate the dried meat over pasta or rice.
- To store: Wrap tightly in butcher paper or, better yet, vacuum seal pieces of it – I cut the loin into three chunks – and freeze. Unfrozen, it will last indefinitely in the fridge, but it will continue to dry out.
Notes
- White mold on the curing meat is normal and helps develop flavor; green or black mold should be removed promptly with a vinegar-wetted cloth.
- Keep the curing environment humid, around 70%, and cool to ensure proper drying without case hardening.
- Refrigerate the seasoned loin wrapped for 7 to 12 days to allow the cure to penetrate before hanging.
- Drying time can be extended up to six months for a harder, grate-able final product.
User Reviews
Overall Rating
4.8
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