Lonza (Italian), Lonzino (Italian), & Lomo (Spanish) Cured Tenderloin |
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Lonza, is cured pork loin. It is cured as a whole muscle, which makes this damn easy, and an easy way to get into dry curing.
Lonzino (also known as filetto) is a cured pork tenderloin
Lomo, is the Spanish work for tenderloin, and in Spain tends to come with a number of variations as ‘lomo de cerdo’, ‘lomo ibérico’, ‘lomo de embuchado’ or ‘lomo cebón’ all depending upon what the pig was being fed and fattened on.
Lonzino (also known as filetto) is a cured pork tenderloin
Lomo, is the Spanish work for tenderloin, and in Spain tends to come with a number of variations as ‘lomo de cerdo’, ‘lomo ibérico’, ‘lomo de embuchado’ or ‘lomo cebón’ all depending upon what the pig was being fed and fattened on.
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Loin and tenderloin are not the same thing. The tenderloin is smaller in diameter, typically 2-3 inches, long and narrow, tender and super lean. The loin comes from the back of the pig, is much wider, and is the part that makes up the eye of meat in back bacon.
Since both cuts are so lean the quality and depth of flavour of the meat can really sing through. So it is here that a factory raised hog can be relatively flavourless compared to an a hog specifically raised on grains and nuts etc This is one of the cuts that when it comes to curing, the quality of the meat will shine through. The flavours are mild and silky, not too salty, and the hints of the added herbs and spices make every mouthful wonderful. When it comes to dry curing, both cuts can take on additional flavours easily, and a final product can be produced in as little as 3-4 weeks. It is important to remove any silverskin (the thin membrane that surround muscles) and any large fat deposits on the meat before rolling in the dry cure. Your loin may come from the butcher with the skin in, in which case you need to remove this. I do like to leave a couple of millimetres of the back fat when making Lonza, but this optional. |
Plate of homemade Lonza
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INGREDIENTS
- pork loin or tenderloin (make a record of the weight) - 3% of the weight of the pork in salt (see USING SALT TO CURE for more information) - Some white wine or white vinegar for washing the meat. - ground white or black pepper - Ziplock bag or food grade bag big enough to hold the meat. - Kitchen string / butchers string (Optional additions - paprika, dried rosemary, onion powder, garlic powder, ground cloves, dried thyme - these can all be added at same time as the ground pepper after the first curing stage). |
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1. Prep your meat - remove any silverskin/sinew and large fat deposits. Weigh and record the weight of the meat exactly. There should be no flaps or folds in the meat. Pat dry so there is no residual blood from any wrapping/packaging. Put all the salt on a chopping board or large plate.
2. Roll the meat thoroughly in the salt so it is covered all over then pop it in the bag. Gather up the remaining salt, and any loose salt still on the board and pop that on the bag too. Now get as much air as possible out fo the bag, seal it/tie it, and start massaging the meat through the bag.
3. Put in the fridge. If you doing the loin, then i suggest putting a plate and weight on top of the bag to help press the loin.
4. For the tenderloin, leave this is for 12 hours (overnight) and try to massage it a couple a times. For the loin, I suggest 24-36 hours.
5. Remove the meat from the bag. Brush off any cure that may still be there and wash the meat down with the white wine or white vinegar. No need to scrub, you just want to be washing any remaining salt deposits or the resulting salt brine from meat.
6. Now pat dry the meat with a clean tea towel or kitchen roll.
7. Now you want to cover the meat with the ground pepper, or the ground dry mix of other aromatics you have selected. Rubbing in the aromatic dry cure as you go. If you want to go down a Spanish route then liberally covering and rubbing in some paprika as well works a treat.
8. For Lonzino, now tie some of the butchers string around one end and create a loop for hanging. Remember the weight the meat you did the day before? You want to now record a target weight (the weight we want to achieve so we know the meat is ready). To do this, times the original weight by 0.7 to achieve this.
For Lonza, this will require a bit more tying up , due to the weight. I suggest tying it like a ribcage, then a loop for hanging.
For Lomo, tie up and hang the same based on the size of the meat.
9. Hang your meat for the 24 hours in a dry place at room temperature (around 18C) before moving it to the fridge to hang for the next 3-4 weeks.
A standard fridge is around 3C-4C and will take slightly longer than a wine fridge at 10C-14C.
When its ready to eat, cut it thin, like paper and enjoy!
2. Roll the meat thoroughly in the salt so it is covered all over then pop it in the bag. Gather up the remaining salt, and any loose salt still on the board and pop that on the bag too. Now get as much air as possible out fo the bag, seal it/tie it, and start massaging the meat through the bag.
3. Put in the fridge. If you doing the loin, then i suggest putting a plate and weight on top of the bag to help press the loin.
4. For the tenderloin, leave this is for 12 hours (overnight) and try to massage it a couple a times. For the loin, I suggest 24-36 hours.
5. Remove the meat from the bag. Brush off any cure that may still be there and wash the meat down with the white wine or white vinegar. No need to scrub, you just want to be washing any remaining salt deposits or the resulting salt brine from meat.
6. Now pat dry the meat with a clean tea towel or kitchen roll.
7. Now you want to cover the meat with the ground pepper, or the ground dry mix of other aromatics you have selected. Rubbing in the aromatic dry cure as you go. If you want to go down a Spanish route then liberally covering and rubbing in some paprika as well works a treat.
8. For Lonzino, now tie some of the butchers string around one end and create a loop for hanging. Remember the weight the meat you did the day before? You want to now record a target weight (the weight we want to achieve so we know the meat is ready). To do this, times the original weight by 0.7 to achieve this.
For Lonza, this will require a bit more tying up , due to the weight. I suggest tying it like a ribcage, then a loop for hanging.
For Lomo, tie up and hang the same based on the size of the meat.
9. Hang your meat for the 24 hours in a dry place at room temperature (around 18C) before moving it to the fridge to hang for the next 3-4 weeks.
A standard fridge is around 3C-4C and will take slightly longer than a wine fridge at 10C-14C.
When its ready to eat, cut it thin, like paper and enjoy!