Italian Lonza with Fennel (Cured Pork Loin)

Trim the pork loin: remove all silver skin completely, trim the fat cap to an even thickness of 3-5 mm. Square off the ends of the loin so it ages evenly. Rinse the meat under cold water and pat thoroughly dry.

Toast fennel seeds in a dry pan over medium heat for 1-2 minutes until fragrant, then coarsely crush in a mortar. Thoroughly mix all spices, curing salt, sea salt and sugar. Add the white wine and work into a homogeneous paste.

Rub the spice paste evenly and thoroughly on all sides of the loin, particularly on the meat side. Place in a vacuum bag and seal. Cure in the refrigerator at 3-5°C for 8-10 days. Turn daily and redistribute accumulated juices evenly.

Remove the loin from the cure, rinse with lukewarm water and pat very dry with paper towels. Place on a wire rack at 14-16°C or in the refrigerator uncovered for 12-24 hours until an even, dry surface has formed.

Case the loin in a press bag or natural bladder (beef bladder) and tie the end firmly. Alternatively, use a fine-mesh ripening net. Attach an S-hook and hang in the aging chamber. Ensure adequate air circulation around the piece.

Age at 12-14°C and 72-78% humidity for 6-8 weeks. Monitor temperature and humidity closely during the first 2 weeks. White noble mold is welcome; immediately remove green or black mold with a cloth soaked in salt water. The loin should lose 30-35% of its starting weight.

The lonza is ready when it has lost at least 30% of its weight and feels firm and compact when pressed. The cut surface shows an even reddish color with white fat deposits. Slice paper-thin and serve at room temperature to allow the full flavor to develop.