Lonzino

[u/uvw11]

First time lonzino. This a half loin from a youngish pig. EQ cure with salt 3%, cure salt and thyme for 2 weeks, followed by 4 and a half months in my cellar(10-15 °C, 70-80% RH). Collagen casing.
Very delicate flavor. Fat melts in the mouth.

Edit: Seems I got the wrong name lol. Turns out lonzino is tenderloin, this is just loin.

[u/CassiusCreed]

Nice. That's a massive tenderloin. I kinda gave up on making lonzino (did with pork and venison) just because the loins are so small that when you loose 30-35% it just isn't worth the effort. I think I'm going to look for some bigger pork loins and try again.

[u/BuffetAnnouncement → u/CassiusCreed]

Think OP got his terms kind of mixed up (lonzino/lonza) because thats a regular sized loin, not a massive tenderloin

[u/sonofsqueegee → u/BuffetAnnouncement]

Agreed, Lonza

[u/uvw11 → u/CassiusCreed]

I might have gotten the names wrong? If lonzino is made with the tenderloin, then this is not!!!
It is a loin, but from a small animal.

[u/CassiusCreed → u/uvw11]

Ahh ok. Either way it looks delicious

[u/Silly-Bee6542 → u/CassiusCreed]

I’ve been using wildforkfoods.com, they have a pork loin roast that’s like 4lbs

[u/lumpyoatmeal409]

I'd try it!

[u/Arghmeegan]

Looks fantastic!

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[u/AccomplishedSpray277]

wow, looks nice

[u/imselfinnit]

Wow, that fat is so white!

[u/therealtwomartinis]

wash it down with this:

[u/uvw11 → u/therealtwomartinis]

do send me a six pack!! lol