Lomo/Lonzino Recipe

Lomo/Lonzino Recipe

Lomo/Lonzino Recipe 400 296 The Original Dry Bag Steak

This Italian / Spanish cured pork loin either has a paprika coating (lomo) or not (lonzino).

Dry Cure Ingredients

  • Pork loin, trimmed, 2-3 in / 4-5cm ∅ 1 lb (454g)
  • Kosher salt 1 1/2 tbsp (15g)
  • Sugar 1 tsp (4g)
  • InstaCure #2 (0.25% of meat weight) 1/4 tsp(1g)
  • Black pepper 2 1/4 tsp (5g)
  • Garlic powder 1 tsp (2g)
  • Dried thyme 1 tsp (2g)
  • Ground cloves 1/2 tsp (1g)
  • Onion powder 2 tsp (4g)


  1. Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
  2. Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
  3. After the curing process, remove meat from bag, and rinse off cure under running water.
  4. Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
  5. After drying is complete, slice thin and enjoy! For perfect, paper thin slices every time, we highly recommend the Chef’s Choice Model 632 Deli Slicer.
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