Another part of the pork loin is where the Lonza comes from. If you were to guess you’d be right to say it’s the same shape as a piece of bacon. That’s because it’s from the same part as back bacon. It is however just treated a whole lot differently, this is because there’s less fat joining muscles together. With a rub made up from garlic and paprika this is as similar to Spanish Lomo as you’re going to get, not much really separates the two.
Lonza has a little fat cap on one side which soaks in so much flavour from the curing process and then regulates the drying of the meat. As the meat itself is very lean there’s a real knack to get the correct level of flavours through the entire product.
When you eat this you really do uncover what the word umami represents. The “full mouth” experience is there and the delicate flavours and subtle spicing make you want another slice, and another slice.
From a similar place on a pig to the Coppa but a completely different flavour and muscle to fat ratio. The Lonza comes from the lower end of the pork loin, this cut is often used for making back bacon.
Why not try this Lonza for the following recipe ideas:
Pork (94%), Salt, Sugar, Spices (Crushed Fennel Seeds (0.35%), Garlic, Juniper Berries, White Pepper, Bay Leaves, Thyme), Preservatives: Potassium Nitrate, Sodium Nitrite
Allergy Advice: for allergens, see ingredients in Bold
This product is made in a kitchen that handles nuts, mustard, fish, cereals containing gluten, eggs, molluscs, sesame, soybeans.
Nutrition Per 100g
Energy 840 Kj / 201 Kcal
of which saturates: 4.3g
of which sugars 1.5g