Ever wanted to try the art of home curing? A perfect way to start is by making your own pancetta, capicola or lonza (cured pork loin). All preparations are straightforward, follow the same basic technique, and guarantee excellent results.
Making italian lonza at home is surprisingly easy and, contrary to what you might think, it can be aged quietly in a cellar without much fuss.
This method allows you to create a natural, authentic, and flavorful charcuterie piece, completely free of artificial preservatives. Crafting lonza at home is a great choice for serving a genuine, healthy product made with your own two hands.
Making bresaola, on the other hand, is a bit more difficult; it depends heavily on the cut of meat.
Create the curing mix by combining the salt and ground pepper. If you wish, you can add extra spices to further flavor the meat, though it is not mandatory. If it is your first time, I recommend sticking to just salt and pepper for a classic result.
Select a lean piece of pork loin. If there is excessive fat on the surface, trim it off with a sharp knife. Only remove it if it is too thick, as a little bit of fat adds flavor and moisture.
Thoroughly massage the pork loin with the salt and spice mix, ensuring every side is well-coated. Continue massaging for about 5 minutes to help the seasoning penetrate the meat fibers.
Place the pork loin in a glass or food-grade plastic container, or even a deep baking tray. Refrigerate it uncovered for 7 days. The meat will release liquids; every couple of days, drain the liquid, lightly pat the loin dry, and turn it over. Tilt the container slightly in the fridge so that the moisture drains toward one edge, keeping the meat from sitting in its own juices.
After the week is up, let the pork loin dry at room temperature for about 24 hours. You can place it on an oven rack over the sink or hang it near a moderate heat source. This step is recommended but not strictly necessary; I often skip it.
Tie the meat tightly with kitchen twine or use a meat netting. Hang it in a cellar or a cool, dry place with a temperature between 41°F and 50°F (5°C–10°C), and let it age for 3 weeks. Once aged, your homemade lonza is ready. Slice it thinly with a sharp knife or a slicer and enjoy it as an appetizer or in a gourmet sandwich!
During the curing process, it is common for some mold spots to appear. Before it affects the inside of the meat, rub the surface with coarse salt until the mold is gone, then return it to age. Usually, it doesn't come back.
In my experience, unlike pancetta or coppa, lonza ages more quickly. Typically, after three weeks, it is delicious but very fresh. Leaving it for another 7–10 days makes it firmer; however, if stored in the fridge wrapped in plastic wrap, it will soften again. The results depend on your environment (humidity and temperature) and the size of the pork. Over time, you’ll find the perfect aging point for your taste. Ideally, don't age it for more than 4 weeks; then, transfer it to the fridge, vacuum-sealed or tightly wrapped in plastic wrap.
This recipe is rooted in Italian peasant traditions, where meat was preserved naturally using only salt and fresh air. Making cured lonza at home yields a preservative-free product with an authentic flavor that varies beautifully depending on the spices you choose to use.
For a more professional touch, you can add a teaspoon of Vitamin C powder (ascorbic acid) to the salt and pepper mix; it acts as a natural antioxidant, helping preservation and maintaining the meat's vibrant color.
