the life and times of J T Frey

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.

Written by Jeff Frey on Wednesday December 24, 2014
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