Lonzu ✦

lonzu

What it is

A Corsican AOP since 2012, made only from the island nustrale pig, which the rules require to be finished on chestnuts in the maquis. Its fat cap is left on and the loin dries in cellars, often over chestnut wood — which is why it reads sweeter and more resinous than the lean Spanish loin it otherwise resembles.

In the kitchen

Cut it thicker than a Spanish loin — three or four millimetres — and keep the fat cap on every slice; taken to a veil, it loses the fat that carries the chestnut.

Goes with

Fig Chestnut Brocciu Myrtle Olive oil Chestnut honey Walnut

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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