This salami meat is made from "capocollo" (salted and smoked pork meat taken from the neck of the pig). Once boned, it is salted and placed into brine with garlic, "vino cotto" and natural aromas for a fortnight. ("Vino cotto" is a slightly sweet, homemade, non alcoholic cooking wine.) After this period, it is peppered, then stuffed into pork intestine casings and left to mature in a particular atmosphere for at least another 100 days. Lonza is lightly marbled with fat. This characteristic gives a particularly sweet flavour.
Shape: cylinder shaped approx. 30cm.
Weight: approx. 1.500kg
Appearance of cut: a rosy colour lightly marbled with fat
Aroma: intense and spiced
Maturation length: at least 100 days