Lonza is a traditional cured meat from the Abruzzo region in Italy. It is made from the pork loin and is seasoned with various herbs and spices before being air-dried. This delicacy can be found in several towns and communes in Abruzzo, including Sulmona, Scanno, and Pacentro.
The history of Lonza dates back centuries, with its origins rooted in the rural traditions of Abruzzo. It was traditionally made by local farmers as a way to preserve meat for long periods. The pork loin is carefully trimmed and seasoned with a mixture of salt, pepper, garlic, and other herbs. It is then left to cure for several weeks, allowing the flavors to develop and the meat to become tender.
Lonza has gained recognition as a traditional Italian food product (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies. This recognition ensures that the production of Lonza follows specific specifications and adheres to traditional methods. The PAT label guarantees the authenticity and quality of the product, preserving its cultural heritage.
One popular recipe that features Lonza is “Lonza con Capelomme.” Capelomme are a type of wild mushrooms found in the Abruzzo region. In this dish, thinly sliced Lonza is sautéed with capelomme mushrooms, garlic, and olive oil. The flavors of the cured meat and mushrooms complement each other perfectly, creating a delicious and aromatic dish.
Sources:
– “Lonza di maiale” – www.abruzzoturismo.it
– “Lonza di maiale” – www.prodottitipiciabruzzo.it