The lonzu:

Preparation: Product put under natural gut then steamed and smoked with beech wood. It is drying for at least 8 weeks

Tasting: Eaten raw as an aperitif or as a starter. The slices can be either very thin or rather thick. The Lonzu should not be too dry for a good tasting. It is very suitable for a summer tasting given its texture. It can be stored for a long time and the ripening of the taste.

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

About 700g of a piece.

All of our fresh produce is vacuum-packed for better preservation.


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

The Lonzu is made from the net which explains why it is a lean piece. Lonzu is preferred by consumers who appreciate meats of this type.

How to taste it?

Lonzu can be eaten raw as an aperitif or as an appetizer. The slices can be either very thin of the slats type or rather thick. As an aperitif we prefer the thin slice, while as an appetizer these will have to be more consistent.
The Lonzu should not be too dry for a good tasting, otherwise it will retain its taste but will probably be too hard. The ideal is to choose pieces with a certain firmness.

What do you want to go with?

Lonzu is a piece of choice on a plate of deli meats. It can of course be accompanied by sausage, coppa or prisuttu. The Lonzu is very suitable for a summer tasting given its texture. It will be the right choice of deli for picnics. With a glass of rosé wine from Patrimonio or Sartène and an old Venaco cheese, Lonzu will delight all your guests.

Tips

Lonzu is a piece that can be preserved for a long time and whose maturation enhances the taste. The lonzi 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 several times we advise you to place them in an airy place but avoid letting them dry too much otherwise they may be too hard for you to enjoy. In such a case, you can always dice your Lonzu to add it to a sauce or stew.

A few recipes.
Lonzo, the art of lean deli meats
Foodies and lovers of Corsica know it, the island of beauty, land of traditions, is a terroir of exceptional richness that offers a great diversity of dishes of character.

Who doesn't know, at least a reputation, the famous Corsican cheeses, made from goat's milk or sheep's milk? What 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 warm Corsican wine in hand? And who does not have nostalgia, once returned to his daily greyness, the well-being felt during the tasting, in the scents of scrub, inimitable Corsican deli meats, like the figatellu, Corsican sausage, wild boar sausage, CoppaThe panzettaThe prisuttu or the lonzu (or lonzo) ?

Deli very close to the coppa, which is taken from the loin of the pig and is therefore interlared, the lonzo is a deli deli deemed lean because comes from the fillets of the animal. These two products are consumed in the same way; indeed, they can be tasted raw, as an aperitif or as an appetizer, and in different ways depending on whether they are rather tender or dry. The flexible lonzo can be eaten cooked, returned to the pan like bacon or roasted (don't neglect to collect the delicious cooking juices that flow from it, on a piece of fresh bread); The dry lonzo is ideal as an aperitif, cut into pieces, or in the manner of any sausage-type deli.

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

All of our fresh produce is vacuum-packed for better preservation.