Another salume inspired by my visit to Sudtirol. This was one I found on the shelves of every one of the several salumerie I frequented while there, and was eager to make it. I usually always have lonzino on hand as my wife enjoys it on a sandwich with a little fresh mozzarella. Seeing as I was running low, I decided to use a whole loin and make it 2 ways. This was initially designated for the Christmas Eve salumi plate. But, for some reason this loin decided it would take about 8 weeks to dry out as opposed to the usual 4-ish. Good thing........more for me. So, in true Sudtirol fashion, I cured this with caraway, anise and nutmeg, along with salt, pepper and cure #2 of course. Cured it for about 12 days, then cased it in a 4.5" beef bung. What separates this from lonzino is the cold smoke, hence the affumicato(smoked) designation. Still without the juniper wood dust they use in Sudtirol, I improvised again. Ground up juniper berries added to my hardwood dust does the trick. Cold smoking has become a non issue with these new cold smoking devices. It really is a breeze, once it gets lit, you can leave it alone for 12 hours or even more in some cases. This lonzino got 3 sessions for a total of about 36 hours of smoke. Seems a like quite a bit of smoke, but, honestly, it's not. While it can be tasted and it is pleasant and far from overwhelming, it still isn't as prominent as I tasted over there. Next time, I'll either try more smoke or more ground up juniper berries. Either way, I'm not complaining about how this one tasted, I'm pleased with it. I wish I could say at what percentage of weight loss I removed this, but, I mistakenly pulled it down prior to Christmas Eve to see if it could be cut. I knew it was far from ready, but, a little panic set in and I tried anyway. I know the common practice is 30% weight loss and it's ready, but, I prefer my lonzini a touch drier and harder than that. I believe 35-38% is a better number, for me anyway. Sliced very thinly it is very versatile and also delicious. My first Mangalitsa salame is ready, should be posted at the end of the week.