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

Used tags: ,
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are two 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

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

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed

Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.