I have been making these for a couple of years now...
Very popular by family and friends..
Slice very thin and just a turn of the pepper mill on it.. mmmm..
http://lpoli.50webs.com/index_files/lonzino.pdf
only thing I do different is - I do not stuff them in casings - but just put them in netting and hang them to dry.
here some of my results.. the ones hanging in the dryer are Lonzino.. (the ones laying on top are Bresaola - a cured, air dried beef !!)
and here some sliced up Lonzino
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