Dried whole muscle

Espelette lonzino

By Marcus Schnell on 22 November 2021
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I was introduced to espelette peppers by my in laws. They have a small organic farm near Santa Cruz, California. These peppers in fresh and powdered form, quickly become a favorite of mine and a staple in our house in all forms of cooking.  Because of this, they are also a common ingredient in my charcuterie. Any pepper can be substituted but i would encourage you to try this pepper powder in particular.

Espelette lonzino

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Meat typePork


  • Pork Loin
  • Salt at 2.5%
  • Cure 2 at 0.25%
  • White sugar at 1%
  • Espelette pepper powder at 0.7%
  • White pepper at 0.3%
  • Granulated garlic or garlic powder at 0.5%


  1. Apply cure to meat and loosely vacuum seal. I like to be able to work ingredients around for even distribution on meat when drying.
  2. Cure for approximately 6 weeks
  3. Remove meat from cure. Do not rinse. Truss and apply casing as desired. I have also trussed and used aging bags here, before my chamber was completed.
  4. Dry to desired moisture loss. I prefer 40-45% weight loss. In my chamber at 48⁰f and 75%RH, this takes approximately 7 weeks on average, cased in a beef bung.
  5. At this point, the meat will be ready to eat, as long as there is no case hardening, but the flavor is spectacular after a 6-12 month vacuum rest at refrigeration