Aged Tuscan pork loin, 450 g

Lonzino is a cured meat made from pork loin, the lean cut from the back, seasoned with salt and pepper and left to age: lean and delicate, best sliced thinly. This one is from Bontà Toscane, aged for about 2 months and sold in 450 g vacuum-packed pieces. It’s excellent with pecorino, figs, or on a mixed charcuterie board.

Why it’s different from other cured meats

Lonzino is made from pork loin, one of the leanest cuts of pork. Unlike capocollo, which is marbled with fat, it has a firm, rosy slice with little fat. It’s the right cured meat for anyone looking for a delicate flavor and a light slice.

The seasoning is simple, just salt and pepper, so the flavor of the meat takes center stage. About 2 months of aging give it a lovely aroma without drying it out: it remains soft and mild when sliced.

Product details

How to serve it

Remove the casing and slice the lonzino very thinly, by hand with a well-sharpened knife or using a meat slicer. Leave it at room temperature for a few minutes before serving so the aroma of the meat and pepper can develop.

It’s perfect as an appetizer or on a Tuscan charcuterie board, but also in a sandwich with fresh pecorino or a few slices of fig. After opening, store it in the refrigerator with the cut surface covered with food-safe paper.

Pairings

• Tuscan white wine: Vernaccia di San Gimignano DOCG
• Young, smooth red wine: Morellino di Scansano DOCG
• Unsalted Tuscan bread
• Fresh pecorino, fresh figs, or pear mostarda

Frequently asked questions

How long is lonzino aged?

About 2 months: long enough to develop its aroma while remaining soft and delicate when sliced.

What is it seasoned with?

Salt and pepper. Refer to the package label for the complete ingredient list and allergen information.

What’s the difference between lonzino and capocollo?

Lonzino comes from the loin, a lean, firm cut; capocollo comes from the pig’s neck and is more marbled with fat, making it softer and more flavorful. Lonzino has a more delicate flavor.

How should it be stored?

When vacuum-packed, it can be stored in the refrigerator until the date shown on the label. Once opened, keep it refrigerated with the cut surface covered and eat it within a few days.