5.0 from 27 votes
Lonzino (Cured Pork Loin)
Recipe for homemade cured pork loin (Lonzino) with tips and tricks.
Prep Time
1 hr
Total Time
120 d
Servings: 20 servings
Calories: 66 kcal
Course:
Appetizer , Lunch , Dinner
Cuisine:
Italian
Ingredients
- 1000 g pork loin with back fat
- 27.5 g salt 2.75%; coarse grain sea or kosher
- 2.5 g Cure #2 0.25%
- 1.5 g garlic powder 0.15%; 1/2 tsp
- 1 g black pepper 0.1% 1/2 tsp
- 0.5 g cayenne pepper 0.05%; 1/4 tsp
Instructions
- Trim the meat into a uniform shape.
- Weigh the meat in grams. Calculate how much of each ingredient you will need. If the pork loin wighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc.
- Mix the salt, the Cure #2, the garlic poweder and the black pepper together and apply evenly to the meat. Place the meat and all the extra salt and pepper in a Ziploc bag and expel as much air as possible. Better yet, vacuum seal.
- Refrigerate for 14 days flipping the bag daily or so.
- After 2 weeks in the fridge, remove the meat from the bag, scrape the surface with the dull side of a knife. Some of the seasonings will remain, that's OK. Pat dry with paper towels if needed. Cut off any stray pieces of meat.
- Evenly sprinkle cayenne pepper and pat down.
- Insert the meat into a beef bung or a similar natural casing, tie on both ends, prickle small holes all over with a sterilized needle, and truss with butchers twine. You can use stretchable netting too. Inoculate with mold if desired.
- Weigh the meat and write it down on a tag. Add the date. Attach the tag to the meat.
- Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section.
- Mature in the curing chamber at 55F - 57F (13C - 14C) and 78% - 82% for 4-5 months.
- When the meat is ready, remove the casing, slice paper-thin and enjoy.
Cup of Yum
Notes
- Nutrition calculations are per 50g serving.
Nutrition Information
Calories
66kcal
(3%)
Carbohydrates
1g
(0%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
32mg
(11%)
Sodium
606mg
(25%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
11IU
(0%)
Vitamin C
1mg
(1%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 66
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 606mg | 25% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.