Lonzu di Corsica - from the Nustrale pork - approx. 0.6 kg

For connoisseurs and gourmets: approx. 900 gr. Lonzo de Corse, protected designation: from the "Nustrale" pork breed, which only lives in Corsica. Made from fine pork fillet, salted, stored, - finely sliced, it unfolds its aroma

Lonzu is made from pork fillet. Two Lonzi can typically be obtained from one fillet. The pieces of meat are salted immediately after being cut and stored in a container in a cool place for four to five days. During this traditional storage process, the meat loses water. The pieces are then salted again, peppered and washed with Corsican wine. The fillet is then secured in the pig's intestine with a net or string. The lonzu is then smoked over chestnut wood and dried for several months.

Please note that we write "fresh" on our sausage products, especially coppa and lonzu, to emphasize that the product is delivered to you without delay from the Corsican butcher. However, they are already maturing at the butcher's: a layer of salt often forms as a result of the drying process and natural molds sometimes form on the surface or between the casing and the meat, which are only external and cannot penetrate the meat (because of the salt). This can simply be washed off. The label may look different, it lists the ingredients in detail and also states the calorific value in kJ and kcal.