Description
Lonzino is another of the cured meats that is extremely well known in Umbria and closely linked to the tradition of this region.
Lonzino, in fact, has the distinction of being one of the few cured meats produced with totally lean meat. The cut of meat in question is one of the most valuable of the pig, namely the part of the pig's meat called loin. This piece is boned and then massaged strictly by hand with herbs and salted, to flavor the meat evenly. Then the meat, which is not minced and therefore very compact, is stuffed and left to mature naturally for ninety days.
It is a cured meat with a slightly savoury and dry taste, due to the total absence of fatty parts. The thinness of the meat gives the lonzino a pinker colour than that typical of other cured meats such as capocollo or prosciutto.
Not to be confused with loin, also known as capocollo or coppa, which has a rather similar outward appearance, but is made from completely different and fatter cuts of meat.