Lonza is dry-cured pork loin. It is somewhat similar to prosciutto and coppa in flavour, but it is much more tender and it cures in a very short time frame. Some people asked me why not use cure #2, as it would insure you have a safe product. However, if you read the recipe with attention, you’ll see that the salted meat was wrapped in Saran wrap in the refrigerator for 2 weeks. Plenty of time to properly cure a cut of pork loin that’s less than 2″ thick. I kept track of the weight as the curing process progressed. Normally, at 30% weight loss an adequate amount of moisture has left the meat to prevent “bad” bacteria from thriving. This loin lost 50% of its original weight, has no rind, and the flavour and color are consistent thru the cured meat. This Lonza is easier to make than bacon and is a great addition to any antipasto tray. The recipe was taken from The Craft of Italian Dry Curing Salami by M. Rulman and B. Polcyn and looks pretty darn tasty cure 2 or no cure 2.