The Lonzu

The lonzu :

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

Tasting: It is 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 well suited to summer eating because of its texture. It can be kept for a long time and maturing improves its taste.

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

Piece of 700g approximately.

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

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

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

How to eat it?

Lonzu is eaten raw as an appetizer 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 an appetizer, the slices 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 serve it with?

Lonzu is an excellent choice for 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 Sartene 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 maturation 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 place them in an airy place but to avoid to let them dry too much otherwise they can be too hard for you to appreciate them. In such a case, you always have the possibility of cutting your Lonzu in cubes in order to add it to a sauce or a stew.

Some recipes.

Lonzo, the art of lean cured meats

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 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 corseous wine in the hand? And who doesn't have the nostalgia, once returned to its daily greyness, of the well-being felt at the time of the tasting, in scents of scrubland, 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)?

The lonzo is a sausage very close to the coppa, which is taken from the spine of the pig and is therefore streaky. The lonzo is a sausage reputed to be lean because it comes from the animal's fillets. Both products are eaten in the same way; in fact, they can be eaten raw, as an appetizer or as a starter, and in different ways depending on whether they are soft or dry. 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); 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 replace bacon or lardons to enjoy fried eggs.

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