Lombo/lonzino stagionato fatto in casa

pork loin

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey breast is leaner, while pork shoulder is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol, while white wine is often less expensive.

Select a small piece of pork loin for quick maturation.

Prepare to cure the pork loin by salting it for 48 hours instead of the usual 4-5 days for larger pieces.

After salting, rinse the pork loin with red wine.

Season the pork loin with black pepper, crushed garlic, and herbs of your choice.

Wrap the seasoned pork loin in cheesecloth or netting for aesthetic purposes and to help it hold its shape.

Place the wrapped pork loin in a curing environment at a temperature of 20°C with 80% humidity for 4 days.

After the curing phase, transfer the pork loin to a maturation room at a temperature between 10-15°C and humidity of 70-80% for about 30 days.

Check the pork loin during maturation; it should sweat and develop color.

After about 30 days, the pork loin should be ready for tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens