Lonzo de Corse

Lonzo de Corse is salted, dry-cured and matured meat made from pork loin of the Nustrale breed, native to the French island of Corsica, where the animals feed mainly on chestnuts and acorns. It must mature for at least three months, tied with a string and hung to develop its distinctive flavors.

When sliced, the slices are oily and slightly marbled with white to pink, tender fat, while the meat is dense, supple, creamy and pink to red. The meat develops a characteristic variety of light and fresh, sweet flavors, ranging from those of dried ham, mushrooms, woodlands and hazelnuts to those of salt, pepper and smoke.

It can be enjoyed thickly sliced as a starter, diced and paired with beer as an aperitif, or pan fried in omelettes.