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Thanks Paul for you response.
So what i ended up doing, just FYI, is after i cut the lonzino in half and saw it was a bit less dry in the center, i wrapped it in parchment paper and just tossed it in the fridge…forgot about it for a week or two… then when i took it out it was MUCH drier than my normal lonzinos, probably as yours were. It was hard, but still sliced in my slicer pretty well. The flavor was still really good and I enjoyed the different texture. It was also more salty, mostly likely from concentrating down some more.
Either way, still a success!