How to make Italian Cured Pork Loin
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- Опубликовано: 9 фев 2025
- Our adventure with homemade Cured Meat continues, in fact today we prepare the Lonzino or Lombetto or Dried Pork Loin or Seasoned Pork Loin, in each region is called differently.
For any questions or suggestions, do not hesitate to write your comment.
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Bedankt
Thanks my dear for your support 🥳🤗🤩
I follow you in Italian and now also in English. Everything is explained so well, bravo! No fuss, no theatrics. Keep it coming.
Thanks for the support 😀
Please share the videos 😉 thanks
Your simple, easy to follow pork lion recipe gave me the courage to try it! My husband loved it! I’m on my 2nd batch. It will be a regular curing occurrence along with your other meat recipes. Thank you for your selfless time and authentic realness. Your adorable!!!
Thanks for sharing your experience 👍🏼 and the videos with friends and family. Greetings from Italy to you and your husband
Hello .if i do not wish to use sugar can i skip the sugar .only salt and pepper and maybe some spices???
It will be salty 😬
@@Spectacular-cuoredicioccolato Thanks.
Welcome 🤗
Once again, I thank you from the bottom of my heart. I used your recipe to the letter with one exception. I started out with two nearly five lbs pieces of pork loin, made up my spices and use both white vinegar and red wine just for that extra bit of flavor. I then cold smoked the meat for roughly 12 grs and let it hang for three weeks. When finish, I had around seven lbs of some of the most excellent prosciutto anyone had ever tasted. They all said to thank you for your help and instruction. Grazie, amico mio. Next I'm going to put up some venison schinken. Addio
Thanks 😀 I am very happy to hear that. Thanks again for the comment and for the support 😉
@@Spectacular-cuoredicioccolato
You are more than welcome.
I followed your recipe, and the results were delicious! Enjoy your channel so much, thank you. I took the loin out around 22 days instead of 30, so it wasn't too dry in the center. I made two variations, one black pepper and wrapped with fresh rosemary and sage, the other coated with black pepper and smoked paprika, both were tasty.
Thanks for the comment and suggestions. 😉
What type of salt did you use?
That’s good
Sea salt
@@Spectacular-cuoredicioccolato
Can I use kosher salt? Your video made me so hungry.
I made this amazing recipe. It was straightforward. After one month the result is amazing!. Family loves it. Fresh and super soft!. I love this channel
Spectacular 🥳
Send me some pictures on instagram 😉
Thanks for sharing your experience
Capo di tutti capi. Grazie mille amico mio.
I had 10lbs of nice pork loin frozen for some time. I love prosciutto but the stuff they sell in the stores is so bad. So, I decided to use your recipe to make two nice prosciuttos. The only change I made was to use some red wine along with my vinegar wash for a bit of added flavor.
I just finished cold smoking three nice Schwartzwald Schinken (Black Forest Ham) the old authentic German way. My brother and I make this stuff all the time.
Please keep up the knowledge of these old recipes. They'er priceless.
I can't wait for some decent prosciutto. Again, grazie.
Thank you for showing us how it’s done you are awesome to watch and to learn from
Thanks Bill 🥳 keep us updated 😉 when you taste your one
@@Spectacular-cuoredicioccolato I actually just watched this one because I enjoy learning from you but I am making your duck prosciutto
Spectacular 🥳 keep us updated
Best cooking show on youtube...I also do the hand wave thing in the kitchen now too...
😂 thanks 🤪 bravo 😉 spectacular hand wave
Absolutely amazing I've done Two so far also the pork tenderloin I didn't use the gut just Muslin cloth honestly I love your videos thanks for showing the real way, also I brew my own beer and wine 👍😋❤️
Spectacular 👍🏼 thanks for sharing your experience with us 🤪 enjoy 😉
After waiting for weeks, I could finally have a taste today. The result is great. Loved the taste 😋 Thanks for the recipe!
Thanks 👍🏼 for sharing your experience ☺️
I am very happy to read that you enjoy it 🙃
As always you make it look easy and simple
I’m ready to try to cure some meat and I find that you always have what I’m looking for 😊
Thank you,your videos are awesome 🇨🇦
Thanks 🤗 keep us updated 🤪
I just found your channel... You explain everything so well... Thank you for these awesome video's. !!!!!
Thanks 😊 please share the videos with your friends 😉 thanks again 😀
I made two of these and they were excellent. This is the simplest method great for beginners.
Spectacular 🥳 thanks for sharing your experience 👍🏼 and please share the video with friends and family
Fantastic always. I have been very scared to try curing meats as I thought there was a lot more to it and other chemicals too. However the simplicity in your receipes makes me want to try them out which I will soon be doing. Thank you again.
Thanks ☺️ keep us updated 😉
Spectacular, indeed! And I may have found the method to keep it moist while curing in the refrigerator. At two weeks curing, the surface was hard. I placed it into a food safe poly tubing and sealed it with enough air to keep the loin surfaces from touching the tube, hoping the remaining moisture would redistribute. At four weeks curing, the loin gave to a squeeze - it was softer than at two. The loin slices easily and has a silky texture reminiscent of lox, though firmer. I think this would work with a large plastic freezer bag, too. Just try to get a good seal so the moisture doesn't seep out into the refrigerator. Thank you so much for the video!!
👍 thanks for sharing your idea
Fantastic explainable
Thanks 😉👍🏼
It looks amazing. Thank you for sharing your knowledge and your love of food.
Welcome 👍 please share the videos with your friends 😉
Wow amazing. I am definitely trying this soon. Thank you for sharing.
Thanks 👍🏼 please share the video 😉
I just finished this, spectacular! Thanks for the great videos!
Welcome 👍🏼
Excellent!! I must try this.
😉👍🏼 bravo
Great! U made everything easy to follow
☺️ thanks
my favourite channel
Thanks ☺️ please share the videos with friends and family
Thank for your video is very nice
Thanks 👍🏼 please share the video with your friends and family 😉
Thanks for the tutorial ! The best one I've watched
I'm trying for the first time now 😀
I only wish I didn't have to crank the volume when you are further away from the camera
Keep up the good work!
Thanks 👍 this is why I trying to buy the new equipment 😊
Here you can Help me to buy the right equipment to improve my videos: bit.ly/37dI1hy
Another spettacolare treat.
Thanks 😊
A deep after taste pause before "Spectacular!" was indeed SPECTACULAR!! A warm greetings from Montenegro!
Yes. 😂
Working on my second batch, since the first one made me folk hero to my neighbors.
👍 spectacular 😀 share the videos with your neighbors 😉
Thanks 😊
Happy New Year Andrea to you you Family and Friends.
Another Spectacular video! I'm going to give that a try it is so easy to follow and do. I want something that has great flavour and a short turn around time, so I can give the product to my friends as presents. That looks perfect for what I intend to do. Going shopping tomorrow for pork loin to make a few samples with different flavours.
Spectacular 🤩 keep us updated
What kind of little buns did you use for the meat? it looks wonderful and I always love a good bread
Sorry I don’t remember 😬 try ciabatta bread here on the channel 😉
@@Spectacular-cuoredicioccolato i absolutely will, and thank you so much for responding on such an old video. I am just discovering you and am beginning to try put your dried meat recipes this week
😉👍🏼 keep us updated
@@Spectacular-cuoredicioccolato my attempt at the original recipe turned out great, but the one I soaked in red wine overnight before salting blew my families minds. Thank you for starting me me off on this great hobby
Thanks for sharing your experience 👍🏼 enjoy it 😉
Avambraccio rotea vorticosamente da 1 ora. Lonza fatta seguendo tue indicazioni e' semplicemente STREPITOSA !!!!!!!!!!!!! GRAZIE dalla Thailandia. Siamo in debito. Puoi venire a provare se non credi. Fantastica.SPECTACULAR ! Sei un mito Chocolate Man !!!
😂👍🏼 spectacular 🚁
Appena riaprono ci becchiamo
I just put mine into the fridge now. Its already drying and will be good I think. Thank you for sharing your skills with us!! I made your ciabatta too and it is awesome!! Next up is the cured proscuitto. Grazie!!
👍🏼 let us know 😉😀
Im gonna try this soon ! Thanks ! U got a new fan from Morocco 🇲🇦
Thanks 👍🏼 for the support
Αh...The little joys of life. Mille grazie my friend for this perfect recipe !!!
☺️ thanks 😉
Fantastico, come tute le cose che fai. Saluto di nuovo dalla Colombia.
Saluti 👍🏼 grazie mille ☺️
Clean, sharp and no drama.
😂👍🏼 thanks
Subscribed. I've been going through your recipes. They look great. I've been making my own Biltong recently & this looks like a perfect match for my pork cuts. Thanks!
😉👍🏼 thanks
This was a nice video. I remember this at home. My Mom and Dad used to make these every year, but theirs had a little more fat in the interior of the meat to keep it moist and crushed red peppers on the exterior for spiciness. Our garage, where it cured, was a walk in meat locker with all the sausages, prosciutto's, these and other meats. Man, I miss Mom, Dad and their food.
Very nice moments
Frank, my parents both died exactly 20 years ago, father died in June 1998 and mother November 1998, I miss them dearly.
I have been a friend of RUclips for a long time. Good work and keep it up
Thanks for your support 😉👍🏼
I tried it and it turned out beautiful, thanks for sharing buddy. Now you have to show us how to make that wine you are drinking
👍 perfect
ruclips.net/video/xlOBqM1L1II/видео.html
30 days later, spectacular. I'll be trying your other cured meats next, grazie mille!
👍 perfect 😉 let us know also your experience with the future recipe
HELLO from the U.S., just found your english channel now i know what you are saying, thank for the video,, have a blessed and safe day
Thanks ☺️ you too 😉
Are you using curing salt or just plain sea salt? Your video series is fantastic. Thank you
Only sea salt 👍🏼 thanks for your support 🙂
Awesome!
Thanks
I made this loin. - tasted it today- very good! I will try to make you a video.
Spectacular 🥳 you can send me on instagram
You know what? I'm living in the Miami, and till now the only way to taste "Coppa" that I had was by buying Citterio Brand made in the USA. Now, thanks to you I can do taste THE REAL DEAL. I really appreciate your videos!!! I can imagine myself in 30 days with that Coppa and a Nastro Azzurro! Grazie Chef!!!
👍 perfect, let us know in 30 days 😉
I have been following your videos from Mumbai India ! It’s so amazing , will get down to trying some of them with local produce
Meanwhile keep the videos coming 🇮🇳🙏🏽🙏🏽🙏🏽
👍🏼 I will
Wonderful!
Thanks 😊👍🤩
Great video, is it possible to carry out this same process with beef?
👍🏼 check the video of the bresaola 😉
It was so good, he involuntarily made a wave offering to God.
😂
amazing, I have to try this!
Subscribed and shared. Excellent videos. Thank you.
Thanks 😀👍😋🤩
Great video. In the fridge, do you have to add water (in a bowl) for humidity?
Up to you, but usually the fridge remove the humidity 😬
Fantastico! Is this a prosciutto? It looks like it has the same texture.
Thanks a lot for your videos. I live also in Thailand, as you. They really rip of people for Salami etc. My Salami is hanging in the fridge. My first Salami, I Made from your instructions is so good. Really excellent. I can cut it thin as paper.
Spectacular 🥳 send me some pictures on instagram 😉
looks good
👍😋
this recipe worked perfectly. Thank you!!!!!!
Thanks for sharing your experience and the video with your friends and family 👍🏼
@@Spectacular-cuoredicioccolato No problem! Can I use this technique for beef as well?
Yes 👍🏼
@@Spectacular-cuoredicioccolato spectacular
😜
I have to stop watching your videos when I'm hungry!
🤣👍🏼
I will have to try your recipe. 👌
For sure, let us know the result 😉
Thank you again for all these videos, I will start this today. I would like to know, what is the best way to conserve this after it is done? How long can I keep it in the fridge, or how long in the freezer. We are only 2 people so I'm not sure how long it will take to eat it all and I have a lot of your other recipes that I will "have" to eat !
😂👍🏼 ok
You can keep in the fridge, the best is to vacuum it, but you can close in a glass jar
Great job. Grazie. Sei il capo.
👍 grazie a te 😀
@@Spectacular-cuoredicioccolato
Sei piu che benvenuto.
in our country (Slovakia) we smoke all meat and sausages and also slanina (your panchetta). I didnt know it is possible to make it different way not only at house but also in flat. Im about to try some of your recipes. Loin looks great... Do you use sea salt?
Yes , Sea salt. Try also che capocollo 😉
Looks great! I would love to try to make some! Thank you for the demonstration! Ciao!
Ciao 👋🏼
It's easy to follow. I can't wait to make one already. I want to ask you, could i use any type of vinegar? I have apple vinegar. Is that okay?
Yes you can 👍🏼
And one more question. For example if I make it 0.5 kg, we should still let it sit for 24 hours and keep it for 30 days or less than that?
No you to make the proportion 😉
ciao grazie per il tuo bel programma, la mia domanda è qual è la temperatura del frigorifero? Grazie in anticipo.
La temperatura ideale è 10*C ma se non puoi regolare il frigo, come nel mio caso, ti basterà mettere la rotella al minimo della potenza
Grazzi mille!
Prego 😉
hello dear, I have one more question ... what is the humidity percentage of your refrigerator? my temperature fluctuates between 6 and 10 degrees Celsius and there is white mold on the meat, I think it is too humid in my fridge? Thank you in advance for the info, I really like your program.
Sorry but I don’t know, usually it should be 80% more or less
White mold is perfect 😉
@@Spectacular-cuoredicioccolato it is indeed white dots of fungus on it ... thanks for the info greetings.
Greetings from Bulgaria. I started watching your videos about dry meat appetizers. Now I'm waiting for the pancetta to become ready. In my country we make dry meats and wine, too and I wish to ask you is the wine in the beginning of the video homemade. If it is, can you please tell what sorts of grapes did you use. It's color is awesome and combined with that vintage bottle - simple perfection :)
Thanks 😊 let us know when you cut it.
The wine is this one 😉
ruclips.net/video/Tz8XFz5xT3I/видео.html
If you would vacuum seal it, then it can be kept without going bad voor a long time right?
Yes 👍🏼 few months
Mamma Mia! I made a whole porkloin, and it was tremendous, although it was difficult to wait 60 days. Mille grazie!
Spectacular 🥳 thanks for sharing your experience 👍🏼
I like the pancetta! I don't know what it is but sounds tasty!
Yes 👍🏼 very yummy 😋
Nice one, big up bro. We have a lot of pig and goat here, I will try it
👍 let us know the result 😉
I wantt a rezipe of spicyy 🌶 meatballa , I like itt theez one 👍. Gracias🎉
🥵 let see if I can find a good recipe
Buonissimo
Grazie 🤩
Hi amazing videos, can you do this with beef instead of pork?
Yes it will be like bresaola 😉 you can watch the video here on the channel 😋
G'day
love your guides, one question though if i may, what is your room temperature when you leave meat out for 24 hours at room temperature? is this a neccesary step? or can i go straight to fridge?
thank you in advance
Richard
25°C but if it more and you are worry you can leave at room temperature for 12 or 8 hours 😉
Great stuff ! Are you using any curing agents besides the salt ? Is your refrigerator stock or did you convert to curing chamber ?
Thanks 😊
Only salt
Normal refrigerator
Thank you for the info. Great videos. I am trying a small pork loin and the dried sausage recipe now. Let you know how I did in about 30 days.
Bravo 👍
best recepi ever
Thanks 😉 please share the video
Just put mine in the fridge! Ill let you know how it turns out.. Thanks for all your great videos! Cheers!
Thanks 😊
Yes, let us know 😀
@@Spectacular-cuoredicioccolato Just to follow up, It came out absolutely wonderful! Thanks for the great instructions. It went very well with my spicy cheese!
Spectacular 👍😋🤩 please remember to share the videos 😉🤪
First attempt was successful. We used (not intentionally) a rib-eye roast pork (same size) which had a bit more fat. After 25 days it cured quite nicely. It was a little too salty for my taste, but this was easily resolved by trimming part of the outside. Time to prepare another one, and also attempt your PORK TENDERLOIN video/recipe as well as numerous others. We will let you know how they turn out. Thank you.
😉👍🏼 bravi 🤪 please share the videos with your friends and family 🤩
@@Spectacular-cuoredicioccolato I already did. My brother watched and stated he will try it as well.
😂👍🏼 thank you so much ☺️
I make my version of capicola, using pork loin instead of shoulder. And I come up with a similar results it is just out of this world tasty.
Spectacular 🤩👍🏼
Molte grazie!
Quick question. Can this method be done with any cut of meat? Trying it with a large cut of pork loin now but curious if the method stays the same with other cuts?
Prego 😀
Yes you can but if you find the casing or gat will be perfect 👍😋
@@Spectacular-cuoredicioccolato if the cut of meat was bigger would you leave it in the fridge longer?
This may be a silly question but how long will it last once cut into after the whole process is complete. Great videos BTW
It will last long time but from where you cut it will dry fast
Oh I am SO making this!!!
👍 let us know the result 😉
It is hanging in the fridge now. I'ma making to take to the family christmas! I'll let you know how it turns out and what everyone thinks of it!
👌
well, how did it turn out?
Not bad! I think next time I'll make sure I get the lighter meat end of the loin, but all in all everyone liked it! I might try to get a little more pepper on it too, I htink my pepper was a bit sparse.
I live for the hand circles.
😂👍🏼
I just discovered your channel. What can I say? Bravo, bravo, 👏!,,,,, I have some? 1. What peppers 🌶 you use last one? 2. May I use some garlic powder? I definitely recommend your channel to all my friends and neighbors. I love ❤️ your style, cooking skills and passion. 🙏
Thanks for the support 😊
1 black pepper powder
2 yes you can 👍🏼
Thanks again 😀
I've had mine in the pantry for about 5 weeks at 4 - 6 degrees celsius.
I'm gonna cut into it this weekend.
I noticed some specs of white mold on it. Is it safe to eat or should I start over?
I love your videos by the way!
If it is white it is perfect 👍 let us know when you taste it 😉😋
Many thanks for the video, I'm trying the recipe this weekend. Fingers crossed for first charcuterie attempt.
👍 perfect, after you should follow this video 😉
ruclips.net/video/C-cYSMDK7Js/видео.html
I will do it!
Thanks 😃
Thank you for your quick response. My first piece of pork in refrigerator already . I let you know how good is this in 1 month. Thank you 1 more time and God bless you.
Thanks 😊👍🏼
Thank you for sharing!
Welcome, please share the video
I need to ask what are the temperatures of the dark space or basement specific parameters would be nice
10*C degrees
75% humidity
Thank you! I'll be attempting this next week. I'll let you know how I did.
Perfect 👍🏼 keep us updated
@@Spectacular-cuoredicioccolato will do,God bless 🙏.
Grazie mille, mi piace molto, lo devo provare.
Prego 😉 facci sapere come ti viene 😀
Daniele Silvaggi i
Does this need refrigeration after finished and eating?
Yes 👍🏼 when you cut it you should store it in the fridge
Hey! I have one hanging in my old fridge, thanks for the inspiration. Is your fridge non-frost? What humidity do you get in it? Mine is self-defrosting and I get about 30% which is probably to dry. Thank in advance for any tips.
Yes it's to dry but in the fridge is the best that you can get. The best solution is old basement 😉
Let us know when you taste it 😉
I certainly will. Have you tried to control humidity in your fridge?
No 😭, how?
Some people put a humidifier inside, or treys with water. I tried and found it difficult. I took mine out today after 18 days (not 30) as it felt pretty hard to touch. In my fridge it was good timing, 30 days would make it too dry. The texture is like bresaola very nice. Tastes good but a little to peppery for me. All in all a good and simple recipe, thank you!
N.B. - your lemon beer is bubbling away happily, will let you know what comes out :)
Good stuff !
Thanks 👍 😋
What's the temperature of your fridge? What kinda salt do you use?
Sea salt and probably 5*C degrees
@@Spectacular-cuoredicioccolato that's all?? Thank you very much. I'm going to try it next week. Wish me luck. Gracias por tus videos, 👏🏿👏🏿👏🏿
😉👍🏼
amazing, I have to try this!
Try, let us know and please share the video 😉
Thanks for the video.
I just put two wild venison sirloin in the fridge today using this method👍
👌 let us know the result 😉
Perfect, I am happy that everybody appreciate 😉
Sorry I deleted my comment on accident!
Thanks again, delicious.
Don't worry 😀
Hi,
Is the vinegar used distilled malt or are you using white wine vinegar? I've just started the recipe thanks for publishing it.
Hi, you can use the vinegar that you have at home it will be the same. In Italy we have grape vinegar 😉
Do you have to have the sugar or can you do without it?
Better with both
Great video!
Only thing to add is that if your plumbing is on a septic system dont dump the by products into it.
Somewhere you dont want weeds is better.
👍 thanks for the advice
Is there a specific temperature that the refrigerator should be?
Yes 👍🏼 if you can fix it the best is 10*C
But if you can’t fix the temperature you can put it at the minimum power
@@Spectacular-cuoredicioccolato perfect! Thank you so much. I’m addicted to your videos. I’m trying cured pork loin recipe now. Curing meat for the first time! Thank you for everything.
😂 bravo 😉 let us know the final result