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Salt-brining….the procedure for producing home cured meats is a centuries-old tradition. Here I will show you how to produce the famous and quite delicious “Lonza”
Boston Pork butt . The whole cuts of meat are put under plenty of coarse salt for 36 hours which flavours it at the same time as drawing out a lot of water. After this time the salt is removed and the meat washed, first in cold water and then with wine flavoured with orange peel.
The next phase requires a lot of care because the Lonza will be inserted into the very well washed beef casings and then into net casing which are closely tied at each end. The thus prepared lonza has now to cure for 3 or 4 months in a dry airy place to obtain the ideal conditions for drying and curing.