This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
lonzu
cured pork fillets from Corsica
Similar to the Italian lonzo, lonzu is made from the lean filets of native Corsican pigs, porcu nustrale, in the winter, when it is salted and smoked (traditionally Corsicans would hang it in their chimneys), then aged for five months in cellars.
It’s generally thinly sliced and served with aperitifs on a plateau de charcuterie.
Text © Dana Facaros
Image by Thesupermat