This is a pork loin a tad over 3lbs. I went outside the box a little bit here. I used fresh oregano, fresh garlic, dried hot pepper powder from Calabria and lemon zest, along with salt, sugar, black pepper and cure #2. I have no explanation for my recent citrus zest fetish, just hope I haven't ruined a 3lb. lonzino. As you can see, it's thrown off quite a bit of liquid in just 12 hours. My real worry now is that liquid combined with the lemon zest making that liquid acidulated. If that's the case, I'll have 3lbs. of pork loin ceviche instead of lonzino. Keeping my fingers crossed that this cures correctly. I have another lonzino to be removed this week, stay tuned.
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