Why we love it
Lonza is a cured meat with an extremely delicate flavour obtained from the lower back of Calabrian pigs.
The lonza is de-boned and the fat is removed, skillfully massaged with salt and left to rest for days. The meat is then deprived of excess salt and flavored with natural flavours. It is then wrapped in natural film and tied by hand with food twine.
This is followed by a period of at least ninety days in a special cool, dry, controlled environment where the lonza is left to mature. With a delicate aroma and flavour, the lonza is almost fat free and due to the absence of fat, the lonza is perfect for low calorie diets.
Perfect as a light and fresh antipasto, sliced with rocket, parmesan flakes and lemon juice, it goes perfectly with vegetable dishes.
Our artisan lonza is free of preservatives and dyes, it is gluten and lactose free.
Please note that the weight is approximate. Our lonza is made by artisans by hand, not a factory, and can vary a few grams either way.
The artisan who made it
It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.
Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat.
In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.
Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.
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