Lonza whole

Whole Lonza, a lean herbed pork loin aged for 3 months, the same cut as Spanish Lomo. Bright and clean with a dusky blush hue when sliced thin, it strikes a smooth, silky balance of lean and fat that pairs beautifully with nearly everything on a charcuterie board.

At a glance

• Cut: Whole pork loin (same as Spanish Lomo)
• Cure: Aged 3 months, dry cured, herbed
• Texture: Lean with silky fat, thin-sliceable
• Case contents: 3 whole Lonza, each just over 2 lbs, individually vacuum sealed
• Total case weight: Approximately 6.5 to 7 lbs
• Format: Whole, requires slicing
• Origin: Barre, Vermont
• Vendor: Vermont Salumi

Best for

• Delis, restaurants, and cheese shops with slicing capabilities
• Building a refined charcuterie board
• Catering and event service
• Pairing with bold cheeses and pickles
• Holiday gift for a charcuterie devotee
• Restaurant menus featuring house-sliced salumi

Serving suggestions

Slice paper thin against the grain and let the slices sit at room temperature briefly so the fat softens. Pair with manchego or aged cheddar, marcona almonds, olives, and a crisp white wine or dry cider for a clean, herbaceous bite.

About Vermont Salumi

Vermont Salumi makes traditional Italian-style salumi in Barre, Vermont, including whole muscle cuts like Lonza aged for months in their small-batch curing program.