♥How to Cure pork loin LONZINO recipe♥
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*Please be careful and do this at your own risk because it is raw meat.
♥INGREDIENTS ♥
one block of pork loin (350 g -700 g, 3/4 -1/2 lbs)
*if you want to make prosciutto use the same method with pork leg
salt as needed
vodeka as needed
♥THINGS YOU NEED♥
cheese cloth
cooking twine
♥HISTORY♥
The origin of meat curing can be traced back to the BC, when Cato recorded careful instructions for the dry curing of hams. In the book of De Agri Cultura(On Farming or On Agriculture)dated this essay’s composition to about 160 BC.but nobody knows where and when exactly originated.
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#howtocure #ham #lonzino