Lonza: an update

I find it hard to eat lots of cured meats continuously, despite it being delicious. Therefore, after I cracked open the lonza (see here for the unveiling), I put it back into the curing chamber to continue drying. After about another 2 months of drying, I have eaten my way through about 3/4 of the product. I can tell you that the additional time does WONDERS on the taste and texture. Each slice is just that much more intense in porkiness, and the additional drying allowed me to slice thinner, lending to the meat melting on my tongue. I just felt inspired to share some new updated photos of the lonza (and some bonus pictures of the new pancetta I worked on). Enjoy the charcuterie porn, you filthy animals!

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Moral of the story, be patient and get rewarded!


P.S. if you are interested in making the lonza, see the post outlining the process here!

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