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One of the most technically challenging and rare craft charcuterie items Lomo (also referred to as Lonza or Lonzino) benefits from the ancient process of dry air curing. Unlike prosciutto, which uses a moderate moist drying process, Lomo develops its flavor and texture from a cold dry process. A unique item, that balances the lean loin with the subtle creamy back fat cap of the loin. La Quercia pulls the loins by hand to preserve more of the fat cap and use the full loin for our 3 month drying and aging process.

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