Lonza

Lonza is a meat product made from a boneless lean pork loin that is typically salt-cured and then air-dried over a period of at least 3 to 4 months. A gourmet delicacy typical of the Marche region, lonza is traditionally made from the very lean and tender upper part of the back of pigs slaughtered during the fall and winter seasons in Italy.

It is usually flavored with black pepper, fennel seeds, juniper seeds, or ground Calabrian chili pepper. The meat is stuffed in natural casings and allowed to age gradually during the cold months, resulting in a rich specialty that Italians traditionally consume in springtime.

Lonza has a distinctive white mold on its surface and is characterized by a uniform pink to dark red color and a crisp-tender texture, while the flavors are robust, porky, and mildly peppery. This delicacy should not be confused with coppa, which is made from pork collar, although both types of meat are similar in flavor.

Delicate, very thin slices of lonza are usually drizzled with olive oil and are typically accompanied by cheese, meats, bread, beans, or slices of juicy melon.