Dried Pork Tenderloin - Lomo - Lonzo | Le Delas Rungis
Lomo - Lonzo
Made from a French rack of pork, this Lonzo is a fat-free, fully salted and peppered pork tenderloin. Churned for 24 hours for better penetration of salt and spices, it is left to stand for 14 days before being put in a gut and tied by hand. It is then steamed for 4 days, then dried for 4 to 6 weeks. To be enjoyed as a chiffonade as an aperitif, around a raclette...
Made from French Label Rouge rack of pork, this lonzo is a fatty, fully salted and peppered pork tenderloin. Churned for 24 hours for better penetration of salt and spices, it is left to stand for 14 days before being put in a gut and tied by hand. It is then steamed for 4 days, then dried for 4 to 6 weeks. To be enjoyed as a chiffonade as an aperitif, around a raclette...
Made with the top of the shoulder, it is the finest and juiciest piece of acorn-fed Iberian pork. The lomito, tastier than the lomo, is considered one of the best Iberian products.
The lomo or pork loin comes from the tenderloin, the leanest and finest part of the Iberian pig. Its robe, a guarantee of quality, is pale red and slightly marbled, without any exterior grease. Once salted, the meat is marinated in a bath of spices and herbs (salt, garlic, oregano) for 48 hours, then pushed into a casing and lightly smoked. It will then be dried for 120 days.