Fresh, lonza is loin or tenderloin, either kept whole as a roast or sliced into cutlets. Cured, it is one of the most prized Italian cold cuts, sometimes called lonza stagionata. You can make it at home.
In some parts of Italy, the word lonza is used for something that is really capicollo. (Real lonza is almost completely lean).
Lonzino is whole pork loin flavoured with fennel, juniper and nutmeg, salted and air cured.