Lonzu

Lonzu :

Preparation: The product is placed in a natural casing, then steamed and smoked over beechwood. It is then cured for a minimum of 8 weeks

Tasting: To be eaten raw as an aperitif or starter. Slices can be either very thin or rather thick. Lonzu must not be too dry to taste well. Its texture makes it ideal for summer eating. It can be kept for a long time, and maturing enhances its taste.

Composition: Pork tenderloin, salt, spices, wine. Reputedly lean.

All our fresh products are vacuum-packed for better preservation.

Lonzu comes from the pig's tenderloins. Lonzu is salted using the traditional process. It is then flavored with a mixture of wine and spices. Lonzu is lightly smoked before being matured in a cellar for several months.

Lonzu is made from the tenderloin, which explains why it is a lean cut. Lonzu is preferred by consumers who appreciate meats of this type.

How to enjoy it

Lonzu is eaten raw as an aperitif or starter. Slices can be very thin, like strips, or rather thick. Thin slices are preferable for aperitifs, while thicker slices are ideal for starters.

Lonzu must not be too dry to be eaten properly, otherwise it will retain its flavor but will undoubtedly be too tough. Ideally, you should choose pieces with a certain firmness.

What to serve it with?

Lonzu is an excellent choice for a charcuterie platter. It can, of course, be accompanied by sausage, coppa or prisuttu. Lonzu's texture makes it ideal for summer eating. It's the perfect choice of charcuterie for picnics. With a glass of rosé wine from Patrimonio or Sartène and an aged cheese from Venaco, Lonzu will delight all your guests.

Practical tips

Lonzu has a long shelf life, and maturing enhances its flavor. The lonzi we deliver to you have already reached the stage of maturity that allows you to enjoy them. However, if you wish to keep them and eat them in batches, we recommend that you place them in an airy place, but avoid letting them dry out too much, otherwise they may be too hard for you to enjoy. In such a case, you can always dice your Lonzu and add it to a sauce or stew.

Some recipes.

Lonzo, the art of lean cured meats

Gourmets and lovers of Corsica know that the island of beauty, a land of traditions, is an exceptionally rich terroir offering a wide variety of characterful dishes.

Who doesn't know, at least by reputation, the famous Corsican cheeses, made from goat's or sheep's milk? What visitor doesn't have fond memories of a good time spent with friends, at aperitif time or over a fine meal, a glass of warm Corsican wine in hand? And who doesn't long to return to their daily grind and savor the inimitable Corsican charcuterie, such as figatellu, Corsican sausage, wild boar sausage, coppa, panzetta, prisuttu or lonzu (or lonzo)?

A charcuterie very similar to coppa, which is taken from the pig's spine and therefore streaky, lonzo is a charcuterie reputed to be lean, as it is made from the animal's tenderloins. Both products can be eaten in the same way: raw, as an aperitif or as an appetizer, and in different ways, depending on whether they are tender or dry. Soft lonzo can be eaten cooked, pan-fried like lardons, or roasted (don't forget to collect the delicious juices on a piece of fresh bread); dry lonzo is ideal as an aperitif, cut into pieces, or as a sausage-like delicatessen.

Lonzo can be happily incorporated into many recipes; it's ideal in a green salad, cut into pieces and why not fried, with a few croutons and crumbled Corsican cheese. It can also be used in place of lardons or bacon for fried eggs.

All our fresh products are vacuum-packed for better preservation.