- Salt 2.55%
Cure #2 0.50%
White Pepper 0.70%
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4 posts • Page 1 of 1
So I was thinking, if I'm going to do a pork loin for Lonzino, why can't I do a pork tenderloin? I searched, but since I don't know the formal name for it, I came up empty. I did run across a recipe that someone came up with on facebook, which looks like this:
I have to agree that unless you get a pork tenderloin from a mangalitsa, pork tenderloin does not have much flavour on its own. But if you season it with your favourite spices, cure it for about a week, dry it for three weeks, you can have a quick tasty salumi product. Google "filetto" for ideas. The last one I made was with French twist with garlic, herbes de provence and a squeeze of cognac. No need to case, but be careful not to over dry it.