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Source
Córcega
Source
Córcega
The Castagniccia
the lonzu is always so good on a slice of buttered bread.
Preparation: lonzu 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
The Castagniccia
the lonzu is always so good on a slice of buttered bread.
Preparation: lonzu 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
