One pork loin (if possible, choose the loin section further back on a hog)
For the Rub
1 cup of non-iodized salt
1 tbsp of freshly ground black pepper.
Peppercorns to taste
- Trim any loose muscle, the silverskin, and most of the fat off of the loin. Make a rub with 1 cup of non-iodized salt and a tbsp of freshly ground black pepper. Throw in some peppercorns if you like.
- Rub one-half of the cure into the meat and wrap with Saran wrap, removing all the air.
- Store for one week in a refrigerator. Turn the loin every couple of days. The liquid will be forced from the loin as it cures.
- Remove the loin, rinse in cold water, and rub in the other one-half of the cure. Store in the refrigerator for another week.
- After curing for a couple of weeks, it is ready to hang.
- The meat loses moisture, loses weight, as it cures. After 2 weeks of curing in the fridge. remove the Lonza and rinse in cold water.
- Wipe the loin down with red wine and then coat it with black pepper. Wrap it in the paper, weigh it and hang it in a cool place.
- Weigh the Lonza. It is ready when it has lost at least 33% of its original weight. I took mine down when it had lost 50%.
- Nice white mold growth will start forming.
- Slice the Lonza about 0.025″ thick.