Lonzu

Method

Trim the pork loin and pat dry with kitchen paper. In a bowl, combine sea salt, pink curing salt, crushed peppercorns, juniper berries, garlic and herbs de Provence. Rub the cure mixture thoroughly over all surfaces of the loin, working it into any crevices, then place in a non-reactive container. Cover and refrigerate for 10-14 days, turning daily and draining any liquid that accumulates. After curing, rinse the loin under cold water and pat completely dry with kitchen paper. Wrap tightly in muslin cloth and hang in a cool, well-ventilated place (10-15 degrees Celsius) for 3-4 months until the meat loses approximately 35% of its weight and is firm throughout. Slice thinly and serve at room temperature as a traditional Corsican charcuterie.