Lonzu
Lonzu (pl .: Lonzi) is a Corsican meat specialty, similar to the Spanish Lomo embuchado .
Manufacturing
Lonzu is made from pork fillet, usually one fillet makes two Lonzi. The pieces of meat are salted immediately after they have been released (approx. 35 g / kg meat) and stored in a cool container for four to five days. This causes the meat to lose water. The pieces are again salted, peppered and washed with wine. The fillet is then fixed in a pig's intestine by tying it with string or twine, then smoked and dried for a few months.
use
Lonzu is offered in Corsican restaurants as part of a starter platter, the “Charcuterie Corse”, which also includes other meat specialties such as coppa , figatellu , various salamis made from wild and domestic pigs, prisuttu (raw air-dried ham) and pancetta .