Lonza

Name: Lonza
Total time: P4W
Ingredients: 28 g Nitritpökelsalz; 6 g Fenchelsamen gemahlen; 5 g Paprika edelsüß; 4 g Koriandersamen gemahlen; 3 g Weißer Pfeffer; 2 g Lorbeerblätter gemahlen

Spice MixPorkDryingMedium4-5 weeks

Traditional Italian cured pork loin from pork muscle. Seasoned with classic herbs and air-dried for several weeks.

Ingredients(for 1 kg)

Curing salt28 g

Ground fennel seeds6 g

Sweet paprika5 g

Ground coriander seeds4 g

White pepper3 g

Ground bay leaves2 g

Instructions

Curing

7 days

Rub pork loin all around with spice mixture and turn daily

Wrapping

45 min

Wash off spices, dry and wrap tightly in pork caul fat

Aging

4-5 weeks

Age at 13-16°C and 80% humidity until 30-35% weight loss

Pro Tip

Regularly check for white noble mold - green or black mold must be removed.

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