Made from a French rack of pork, this Lonzo is a fat-free pork tenderloin, entirely salted and peppered. Churned for 24 hours for better penetration of salt and spices, it is left to rest for 14 days before being placed in a casing and tied by hand. It is then steamed for 4 days, then dried for 4 to 6 weeks. To be enjoyed as a chiffonade as an aperitif, around a raclette...
