All lonza or 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.
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 a week to 12 days.
When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. I use a portable fan set on low to oscillate over the meat.
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.