Lonzu Corsican
Delivery in 48-72 hours to your home or to a relay point
Tasting advice
Tasting advice
1. Take out the sausage at least 15 minutes before eating it.
2. Do not hesitate to enjoy this sausage when it is very dry.
3. Cut thin slices for an authentic tasting experience.
Ingredients
Ingredients
Pork fillet (Origin France), salt, sucrose, dextrose, pepper.
Antioxidants: ascorbic acid and sodium ascorbate.
Preservatives: Sodium nitrite and potassium nitrate.
Best before date (BBD): 40 days.
Nutritional values
Nutritional values
Average values for: 100 g: Energy 911 kJ (or 217 kcal); Fats 8 g including saturated fat 3g Carbohydrates 0g including sugars 0g; Protein 36g; Salt 5.4g
Lonzu is a cured meat made from Corsican pig of the "porcu nustrale" breed, produced from the pork loin (upper part of the neck). This premium cut is salted, dried, and then matured before becoming the "lonzu" you know.
When you slice it, take the time to appreciate its beautiful rosy red color, slightly marbled.
This item contains a minimum of 330g of product.
Tips for Tasting Lonzu
- Take the sausage out at least 15 minutes before tasting it;
- Don't hesitate to enjoy this sausage when it's well dried;
- Cut thin slices for an authentic tasting experience;
For an even more authentic experience, pair it with fresh bread and goat's milk tomme cheese, as many Corsicans do.
History of Lonzu
The preservation of Lonzu is one of the oldest pork preservation practices found in Corsica.
These cured meats were hung from the kitchen ceiling, near the fireplace.
Summer and winter, a fire would burn there, which allowed the Lonzi to be smoked. Corsican charcuterie artisans carefully selected the best cuts of pork to ensure the superior quality of the products they offered.
The meat is marinated in a mixture of spices and aromatic herbs, then wrapped in natural casings before being slowly air-dried for several weeks.
Preservation of the Designation of Origin
Since March 1, 2011, the designation of origin of this agricultural product has been preserved within the European Union via the Protected Designation of Origin label. This designation guarantees that Lonzu is produced according to traditional methods, from local ingredients, and in a specific geographical region, which is Corsica.
Preparation of Lonzu
Lonzu is made from the loins of "porcu nustrale" pigs. There are usually four Lonzi per animal. When cut, the pieces reveal a fatty part and a lean part united. They are then directly salted (about 35 grams per kilogram) and placed in a cool container for 4 to 5 days. The meat then releases a little liquid and the pieces are washed with wine, dried, and peppered.
The loin is then slipped into a pork casing and tied. The loins are then smoked and aged in the cellar.
The maturation lasts a minimum of 5 months to develop a nutty flavor. During this period, the Lonzu is regularly brushed to remove mold and ensure uniform maturation.
Consumption of Lonzu
It is customary and necessary to consume Lonzu in the spring as an appetizer, in the manner of prisuttu (Corsican cured ham), and served in thin slices.
But today you can enjoy it all year round and appreciate its strong flavors.
Some Corsicans pair it with goat's milk tomme, slice it into an omelet, a pasta dish, or a stuffing. Lonzu can also be used to flavor a variety of dishes, such as pasta, salads, and stews.
Your imagination will guide the rest.
It is advisable to store this product at a temperature below 18°C.
This product is subject to desiccation.
