I owe salami guru Len Poli a lot for this recipe, which is an adaptation of his. All lonzino is is air-cured pork loin, a lean cut that cures easily if you follow these directions. It is best served as is, although it makes a great sandwich. You could also dice it as a substitute for any of the Spanish ham recipes that call for diced Serrano ham (and there are a lot of them). It is silky, only a little salty, and you get a hint of the spices that help cure the meat with every bite. This is a subtle meat.

You can also buy a Spanish version of Lonzino, call Lomo, through the purveyor La Tienda by clicking here.

2-3 pound whole pork or boar loin
40-45 g kosher salt (depending on the weight of the loin)
15 g sugar
5 g InstaCure No. 2, also known as “Prague Cure No. 2″
10 g black pepper
5 g garlic powder
5 g ground cloves
10 g onion powder
8 g dried thyme

• Mix all the dry ingredients.
• Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. This is to keep it from drying out.
• Keep the meat refrigerated for 12 days.
• On the 12th day, remove from the wrap, rinse it off and then let it dry on a rack for 2-3 hours. I use a portable fan set on low to oscillate over the meat.
• Truss the meat with kitchen twine (the white stuff) as you would a roast. Leave a long loop at one end so you can hang the meat.
• Hang the trussed loin in the house at no less than 70 degrees, no more than 80 degrees, for 12-18 hours. The hotter it is, the less time you let the meat hang. your hanging place must be humid – at least 70 percent humidity. Use a humidifier is need be.
• After the 12-18 hours, shift the meat into a cool place to dry. Again, it needs to be humid. How long? At least another 12 days. It should feel firm throughout and be a pleasing red. How long can you hang it? Six months or more, but it will become harder and drier the longer it hangs.
• To store: Wrap tightly in butcher paper or, better yet, vacuum seal pieces of it – I cut the loin into three chunks – and freeze. Unfrozen, it will last indefinitely in the fridge, but it will continue to dry out.
• NOTE: White mold is your friend. Green mold is no fun, and black mold is dangerous. At the first sight of green or black mold, wipe down the meat with a cloth wetted with vinegar.