The term lonza can be used to describe any large cut. The Lombattina or Lombo specifically refers to the centre cut pork loin. We leave the fat cap or Lardo in tack. Once the loin is removed from the bone rack, the cuts are sea-salt preserved, then seasoned with a delicate blend of garlic, white pepper and rosemary with hints of sage and air-dried for a minimum of 5 to 6 months before we bring them to market. Like the prosciutto, this Lonza is aged with skin on. The loin is boned and salted with lardo in tack.