Lonza (Dec 2014)
Ever bought prosciutto? Or (uncooked) salami? They're salumi, the results of the Italian craft of salting and curing meats. A few years ago my wife bought me a book on the topic.
To date, I've produced several batches of lonza (salted, dry-cured pork loin, pictured here). The taste can be likened to a milder prosciutto.