The term lonza can be used to describe any large cut. The Lombattina or Lombo specifically refers to the centre cut pork loin. Here, the fat cap or Lardo is left intact. Once the loin is removed from the bone rack, the cuts are sea-salt preserved, then seasoned with a delicate blend of garlic, white pepper and rosemary with hints of sage and air-dried for a minimum of 5 to 6 months. Like the prosciutto, this Lonza is aged with skin on.