The Lonzu

The lonzu :

Preparation: Product placed in a natural casing then steamed and smoked with beech wood. It follows a drying period of 8 weeks minimum

Tasting: To be eaten raw as an aperitif or as a starter. The slices can be either very thin or rather thick. Lonzu should not be too dry for a good tasting. It is very suitable for summer eating because of its texture. It can be kept for a long time and maturing improves the taste.

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

Piece of 700g approximately.

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

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

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

How to taste it?

Lonzu is eaten raw as an aperitif or as a starter. The slices can be either very thin, like strips, or rather thick. As an appetizer, thin slices are preferable, while as a starter they should be more consistent.

Lonzu should not be too dry for a good tasting, otherwise it will keep its taste but will probably be too hard. The ideal is to choose pieces with a certain firmness.

What to accompany it with?

The Lonzu is a piece of choice in a plate of cold cuts. It can of course be accompanied by sausage, coppa or prisuttu. Lonzu is very well suited to summer eating because of its texture. It will be the right choice of cold cuts 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 advice

Lonzu is a piece that can be kept for a long time and whose ripening improves its taste. The lonzi that we deliver to you have already reached the stage of maturity that allows you to taste them. However, if you want to keep them to taste them in several times, we advise you to put them in an airy place but to avoid letting them dry too much, otherwise they could be too hard for you to enjoy them. In such a case, you can always dice your Lonzu to add it to a sauce or a stew.

Some Recipes.

The lonzo, the art of lean sausage making

The gastronomes and lovers of Corsica know it, the island of beauty, land of traditions, is a soil of an exceptional richness which offers a great diversity of dishes of character.

Who does not know, at least by reputation, the famous Corsican cheeses, made from goat or sheep's milk? Which visitor does not remember with emotion the good time spent with friends, at the time of the aperitif or around a good meal, a glass of corse warm wine in the hand? And who doesn't have the nostalgia, once returned to its daily greyness, of the well-being felt during the tasting, in the perfumes of the maquis, of the inimitable Corsican pork meats, as the figatellu, the Corsican sausage, the wild boar sausage, the coppa, the panzetta, the prisuttu or the lonzu (or lonzo)?

Very similar to coppa, which is taken from the loin of the pig and is therefore streaky, lonzo is a sausage known to be lean because it is made from the animal's fillets. Both products are eaten in the same way; in fact, they can be eaten raw, as an aperitif or as a starter, and in different ways depending on whether they are soft or dry. The soft lonzo can be eaten cooked, pan-fried like lardons or roasted (don't forget to collect the delicious cooking juices on a piece of fresh bread); the dry lonzo is ideal as an appetizer, cut into pieces, or as a sausage.

The lonzo can be integrated with happiness in many recipes; it is ideal in a green salad, cut in pieces and why not fried, with some croutons and a crumbled Corsican cheese. It can also be used instead of lardons or bacon to enjoy fried eggs.

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