Something a little different today folks. A full on video post. Well, almost full on. I recently put a pork loin in to cure, and air dry and thought it might be rather fun to video the making of it. Turns out it was fun, and I now feel the need to inflict the video on every reader of this blog (hi Mum!).
Lonzino is really pretty simple. A section of pork loin that has cured in salt and herbs, and then is left to dry hang until ready – normally about a month. To make things far less boring, I tend to case all of my whole muscle cuts now – so you get to watch me try and force a big piece of meat into a small casing (no jokes please..). The reason to case is that it slows down the drying process, and also helps prevent the exterior of the meat drying out too much – so you get nice even dryness across a slice.
