lonzu / lonzo

Preparation: Product put in natural casing then steamed and smoked with beech wood. It follows a drying process of 8 weeks minimum

Tasting: lonzu is eaten raw as an appetizer or starter.

Lonzu slices can be either very thin or rather thick.

Lonzu should not be too dry for a good tasting.

It can be stored for a long time and whose maturation improves the taste.

Composition: pork tenderloin (French origin), salt, pepper,dextrose, sucrose, antioxidant: E252