Lonzino - Finished

Today I've sliced some of the lonzino that I started back in June. Getting to this stage has not been without it's problems, what with a new fridge set up for the drying, it's been a case of juggling things about to get the humidity at the correct levels - not helped by the weather we've been having recently!

The sliced Lonzino

It's a little dry around the edges, surprising as if anything the humidity was a little high in the early stages of drying. I dried it to a 36% weight loss, next time I'll dry it less and test for water activity to make sure it's safe. I don't think the drying was helped by the small size of the loin, nor the fact that I de-cased it after about 20 days as some undesirable moulds were starting to form under the casing - I obviously hadn't got it tight enough around the meat. The mould? I brushed that off, rubbed the area with wine vinegar to kill any remaining nasties, and sprayed the meat with Penicillium Candidium - the white mould that is seen on Brie and Camembert cheeses. Within a few days a nice coating of white had appeared:

The white mould

Pauline really likes its fennel overtones; I'm not as keen. Yes I like it, but think I will do a Lomo next time - basically Lomo's the same thing but with paprika flavours - Spanish as against Italian. That said it'll make a nice addition to the growing charcuterie store.

Others posts about this Lonzino are:


Lonzino Drying

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There are six comments


Hey Phil, I was just looking over your lonzino recipe as I have just started one myself. You mention testing the water activity. How do you go about that?

DanMcG, - 29-12-’13 11:48

Hi Dan. It was a method posted by Oddley on the sausagemaking.org forum. He used a hygrometer with the item in a sealed box and divided the humidity reading by 10 to get the Aw IIRC. I realised later that, given the accuracy of hygrometers, or more correctly the lack of accuracy, that the method was seriously flawed.

Phil, - 03-01-’14 19:58
Jerrold Cavasin

No need for speed on a response just get better and resume “living the life”.
I enjoyed your Lonzino post. Been making these for 5-6 yrs and we like them better than capicolo as the fat is much less in a loin than in a pork butt. So you can imagine the joy of going through our storage fridge and we found one that was 26 month’s old. It had been made with garlic, cayenne pepper and olive oil as a aging coating. Wow the seasoning went all the way through the meat and it was orange like the cayenne pepper all the way through. But the buttery texture was incredible. It almost melted on your tongue. The prerequisite to eating was to do like my friend says “slice it so thin that there is only one side to it”. We dry all our solid muscle salumi down to -40% and the ground salami down to -50%. This takes more time but the flavor reward is incredible. Last year we made over 400 lbs of raw meat. We have 9 children and between the wife and I 12 brothers and sisters. That calls for the extended production of all homemade meats. Last year is the first time that we actually had enough to have some last a year. We have made prosciutto, spalla, salami, pancetta, lonzino, capicolo, bacon, fresh and smoked Italian and Polish sausage, Uratan, and some other exotic meats. I can send you pics from my e-mail address if you want.
Well just an excited post to say I am glad that we found your page. Hope you don’t mind the “story line” I just can’t help it when it comes to homemade meats.
I will be praying for your healing in Jesus name.
God bless and keep.
J & E in Tn

Jerrold Cavasin, - 24-03-’18 18:44

Hi Jerrold,

It’d be great if you could post the details and photo on the sausagemaking.org forum. I know that the members there would enjoy reading about your curing as much as I have.

I’d also love to see more. You can send them to me via the link on the contact page: http://www.localfoodheroes.co.uk/?p=cont..

Phil, - 29-03-’18 20:34
Ricky Nash

Hi, I’m still using your calculators, best online, I want to cure some pork ribs, do need to discount the weight of the bones?

Ricky Nash, - 29-05-’18 04:45
Phil Young

Thank you.

Yes, make allowance for the bones, but also use your judgement – you may want to allow slightly higher than the weight of meat given the high ratio of bone to meat.

Phil Young, - 01-06-’18 14:25

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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