How to make Italian Cured Pork Loin 

Bedankt

I follow you in Italian and now also in English. Everything is explained so well, bravo! No fuss, no theatrics. Keep it coming.

I followed your recipe, and the results were delicious! Enjoy your channel so much, thank you. I took the loin out around 22 days instead of 30, so it wasn't too dry in the center. I made two variations, one black pepper and wrapped with fresh rosemary and sage, the other coated with black pepper and smoked paprika, both were tasty.

Your simple, easy to follow pork lion recipe gave me the courage to try it! My husband loved it! I’m on my 2nd batch. It will be a regular curing occurrence along with your other meat recipes. Thank you for your selfless time and authentic realness. Your adorable!!!

Once again, I thank you from the bottom of my heart. I used your recipe to the letter with one exception. I started out with two nearly five lbs pieces of pork loin, made up my spices and use both white vinegar and red wine just for that extra bit of flavor. I then cold smoked the meat for roughly 12 grs and let it hang for three weeks. When finish, I had around seven lbs of some of the most excellent prosciutto anyone had ever tasted. They all said to thank you for your help and instruction. Grazie, amico mio. Next I'm going to put up some venison schinken. Addio

It was so good, he involuntarily made a wave offering to God.

I made this amazing recipe. It was straightforward. After one month the result is amazing!. Family loves it. Fresh and super soft!. I love this channel

Best cooking show on youtube...I also do the hand wave thing in the kitchen now too...

Thanks for the tutorial ! The best one I've watched I'm trying for the first time now 😀 I only wish I didn't have to crank the volume when you are further away from the camera Keep up the good work!

I just found your channel... You explain everything so well... Thank you for these awesome video's. !!!!!

I tried it and it turned out beautiful, thanks for sharing buddy. Now you have to show us how to make that wine you are drinking

Working on my second batch, since the first one made me folk hero to my neighbors.

Absolutely amazing I've done Two so far also the pork tenderloin I didn't use the gut just Muslin cloth honestly I love your videos thanks for showing the real way, also I brew my own beer and wine 👍😋❤️

This may be a silly question but how long will it last once cut into after the whole process is complete. Great videos BTW

Capo di tutti capi. Grazie mille amico mio. I had 10lbs of nice pork loin frozen for some time. I love prosciutto but the stuff they sell in the stores is so bad. So, I decided to use your recipe to make two nice prosciuttos. The only change I made was to use some red wine along with my vinegar wash for a bit of added flavor. I just finished cold smoking three nice Schwartzwald Schinken (Black Forest Ham) the old authentic German way. My brother and I make this stuff all the time. Please keep up the knowledge of these old recipes. They'er priceless. I can't wait for some decent prosciutto. Again, grazie.

What kind of little buns did you use for the meat? it looks wonderful and I always love a good bread

Greetings from Bulgaria. I started watching your videos about dry meat appetizers. Now I'm waiting for the pancetta to become ready. In my country we make dry meats and wine, too and I wish to ask you is the wine in the beginning of the video homemade. If it is, can you please tell what sorts of grapes did you use. It's color is awesome and combined with that vintage bottle - simple perfection :)

I might just buy a minifridge and use it to hang curing meat products. That looks delightful, and the total cost of manufacture is likely to be about 1/30th of the price of purchasing it.

If you would vacuum seal it, then it can be kept without going bad voor a long time right?

After waiting for weeks, I could finally have a taste today. The result is great. Loved the taste 😋 Thanks for the recipe!

Is it ok to leave it hang in the basement at room temperature for 30 days? Is there a maximum temperature?

We really enjoy your video's but, the sound is really bad.I have to turn up the volume and then turn down the volume.....constantly . Please help us and fix your sound system. Thank You for all you are teaching us.

G'day love your guides, one question though if i may, what is your room temperature when you leave meat out for 24 hours at room temperature? is this a neccesary step? or can i go straight to fridge? thank you in advance Richard

Fantastic always. I have been very scared to try curing meats as I thought there was a lot more to it and other chemicals too. However the simplicity in your receipes makes me want to try them out which I will soon be doing. Thank you again.

in our country (Slovakia) we smoke all meat and sausages and also slanina (your panchetta). I didnt know it is possible to make it different way not only at house but also in flat. Im about to try some of your recipes. Loin looks great... Do you use sea salt?

I am drying my third piece of pork, the first one I did tasted good, next I am using other spices to cover it and dry it. Thanks!

Avambraccio rotea vorticosamente da 1 ora. Lonza fatta seguendo tue indicazioni e' semplicemente STREPITOSA !!!!!!!!!!!!! GRAZIE dalla Thailandia. Siamo in debito. Puoi venire a provare se non credi. Fantastica.SPECTACULAR ! Sei un mito Chocolate Man !!!

Curing with salt and sugar in a metal container is not a very good idea because salt and sugar will react with the metal. I am sure you will not die from doing it but it is much better for your health to use a plastic, glass, or ceramic container for curing with salt and sugar.

Nice one, big up bro. We have a lot of pig and goat here, I will try it

Great Video! I've seen quite a few others for curing Lonza, and this is one of the top! My questions for you: 1) I've made it before and had the pork curing for 36 hours in salt and it became too salty. Wouldn't the meat keep curing if there is salt on it? I was told that after the first 24 hours, rinse with wine and then sprinkle with seasoning(garlic, paprika, pepper, etc) then hang. I've never used sugar but that seems like it would be an improvement. 2)Why rinse and add more salt for another 24 hours instead of 48 hours straight? 3)do you recommend any other spices to add to flavor the Lonza?

Hi .... Great, great great .... I tasted yesterday my first Cured Pork Loin and it very good. It is only too piquant for my daughters (9 and 4 years old). So for next time I will dosage less peper. Anyway thanks for perfect recipy.

Can I make this recipe with pork tenderloin instead or maybe there is a different recipe more suited for that cut of meat? Thanks

Are you using curing salt or just plain sea salt? Your video series is fantastic. Thank you

We live in Thailand. How you cure your meat with high temperatures?

I wantt a rezipe of spicyy 🌶 meatballa , I like itt theez one 👍. Gracias🎉

hello dear, I have one more question ... what is the humidity percentage of your refrigerator? my temperature fluctuates between 6 and 10 degrees Celsius and there is white mold on the meat, I think it is too humid in my fridge? Thank you in advance for the info, I really like your program.

Thanks a lot for your videos. I live also in Thailand, as you. They really rip of people for Salami etc. My Salami is hanging in the fridge. My first Salami, I Made from your instructions is so good. Really excellent. I can cut it thin as paper.

This one is surely wrong? You should cure it and then tie it? No offence.❤️

It looks amazing. Thank you for sharing your knowledge and your love of food.

in our country (Slovakia) we smoke all meat and sausages and also slanina (your panchetta). I didnt know it is possible to make it different way not only at house but also in flat. Im about to try some of your recipes. Loin looks great... Do you use sea salt?

With pork, should we worry about not adding nitrites / nitrates to prevent the possibility of botulism etc?

If you have no way of hanging the meat in your refrigerator is possible to lay it on a plate to cure?

Buonasera e vorrei fare una domanda sull'UE. Risciacqualo quando lo tiri fuori dal frigo con acqua o aceto,E lo cuociamo per un mese in frigo;

Glass of wine is larger than the pork loin slider, exactly how I'd do it. Bon appetite!

30 days later, spectacular. I'll be trying your other cured meats next, grazie mille!

Has anyone tried doing this with beef or turkey? Don’t see why it wouldn’t work but I rather hear it from someone who has already done it.

The color of meet pink , not a red, it's mean pig were killed under stress.

I thought salt / acid in aluminum containers was a NO - NO ! ????

Any cook can get away with Murder if they have an Italian Accent

I made this loin. - tasted it today- very good! I will try to make you a video.

Wish your voice was louder in some spots. It's hard to hear.

What was that bottle of spice? Was that pepper?

After two weeks my pork is showing two small white mold spots. Is that ok? Should I clean them off or let them be?

Does anyone know what pepper he used ? From the bottle ?

Technicaly you are eating it raw... How is that safe?

What kind of salt do you use? Isn't table salt for sure.

Hi, I made de pork loin but I went too far with the pepper. Is there any way to clean it? Thanks

Has anyone tried this and then cold smoke the meat for a bit?

I just finished this, spectacular! Thanks for the great videos!

Can you leave it longer for one month? If I just keep letting it age will it ever go bad or just get better with more time? Thank you!

It's incredible how bad is your camera

5:49 The word you're looking for is "fine".🙂

When the people from my family that came from Sardinia, GrandParents, Aunts, Uncles, used to make these kid of things, cured meats, they would say they were done when they lost around 30% of their weight. How do you gauge when yours are done??

Is the last pepper you use (the fine pepper) white pepper?

Does this need refrigeration after finished and eating?

I just discovered your channel. What can I say? Bravo, bravo, 👏!,,,,, I have some? 1. What peppers 🌶 you use last one? 2. May I use some garlic powder? I definitely recommend your channel to all my friends and neighbors. I love ❤️ your style, cooking skills and passion. 🙏

You rarely mention humidity when curing. I live in Mexico where the temperature is 40 degrees most days with humidity around 80%. I have a humidity controller with dehumidifier, so I'm wondering what would be the best humidity percentage. Thank you very much.

Happy New Year Andrea to you you Family and Friends. Another Spectacular video! I'm going to give that a try it is so easy to follow and do. I want something that has great flavour and a short turn around time, so I can give the product to my friends as presents. That looks perfect for what I intend to do. Going shopping tomorrow for pork loin to make a few samples with different flavours.

Do you have to have the sugar or can you do without it?

after you cut it the remaining will spoil?

8:34 Odd that you ate the twine instead of removing it.

Can we use white sugar instead of brown sugar

what the name of that powder with thai letters on iy.

As always you make it look easy and simple I’m ready to try to cure some meat and I find that you always have what I’m looking for 😊 Thank you,your videos are awesome 🇨🇦

Buongiorno amico.One question: when you say you leave the meat (at the second step) for another 24 hours in room temperature ,how many degrees you mean? Something like 22 to 25? And after that if i put in the fridge you say i have to leave it there for 30 days.Ok if i leave it in the basement how many degrees sould be? And maybe less days? Thanks

Your letting out the goat cheese an garlic knots

I tried the recipe, but I have 2 x 500g of pork loin . Should I still leave the meat for 1 month in the fridge? Or should I do shorter? Thank you 😀

But... i'm just curious. No cook nor smoke?

Thank​ for​ your​ video​ is​ very​ nice​

Are you using sea salt? Curing salt? That second pepper looks like a fine ground white pepper. Folks in the US can find it in Asian stores.

Having my sandwich today. MULTA BENE!

Thank you again for all these videos, I will start this today. I would like to know, what is the best way to conserve this after it is done? How long can I keep it in the fridge, or how long in the freezer. We are only 2 people so I'm not sure how long it will take to eat it all and I have a lot of your other recipes that I will "have" to eat !

I make my version of capicola, using pork loin instead of shoulder. And I come up with a similar results it is just out of this world tasty.

I just put mine into the fridge now. Its already drying and will be good I think. Thank you for sharing your skills with us!! I made your ciabatta too and it is awesome!! Next up is the cured proscuitto. Grazie!!

Mamma Mia! I made a whole porkloin, and it was tremendous, although it was difficult to wait 60 days. Mille grazie!

I did everything you said but in the end i realized your cut of pork was trimmed of all fat (no fat) I left a layer of fat on the one side of mine, is it going to be ok ?

hi, all your recipes are great. However, I have heard that without nitrates and other types of curing salt it is impossible to keep salumis. Is it true?

Fantastico! Is this a prosciutto? It looks like it has the same texture.

Do you dry the meat to a certain percent weight loss? for knowing when it is perfectly finished. And Thank you!!!! This was such an amazing video!!! My first time watching you! I just subscribed and cannot wait to try.... and watch MORE! Cheers!!

Hello. I have a small problem. I did everything according to the recipe but at day 15 i noticed white spots of mold on pepper. Is that ok? What should I do with it? Meat is not wet, mold is white, not green, no bad smell. Temperature in the fridge is +10. Thank you in advance for help!

I just followed pork loin prosciutto and made it for the first time.. will let you know in 3 weeks how the taste test goes..

II pepe e necessario per curare la carne? Non mi piace il pepe. :)

Would wrapping in cheesecloth before putting on the fridge help with retaining some moisture? It seems like the fridge has too low humidity so just wondering

I've had mine in the pantry for about 5 weeks at 4 - 6 degrees celsius. I'm gonna cut into it this weekend. I noticed some specs of white mold on it. Is it safe to eat or should I start over? I love your videos by the way!

What's the temperature of your fridge? What kinda salt do you use?

You know what? I'm living in the Miami, and till now the only way to taste "Coppa" that I had was by buying Citterio Brand made in the USA. Now, thanks to you I can do taste THE REAL DEAL. I really appreciate your videos!!! I can imagine myself in 30 days with that Coppa and a Nastro Azzurro! Grazie Chef!!!

Mine have a little bit of white mold, is it normal, can I eat it, if I remove the mold

Is it okay to cure for less than 30 days? My pork loin has been curing for 2 weeks, and it is already looking very dry.

Please you could cure in the normal fridge at what temperature ?

Great video. Too bad that the volume is so low for the half of it...:(