Loin or fillet, tenderloin of pork cured with wine, spices and garlic. After the pigs are slaughtered in autumn (US: fall) it is common to see paper packages tied up with string hanging in butcher's shops. These are lonze, hanging to dry and mature in a cool place. The resulting meat is somewhere between a fat ham and a salami, and it is cut into thin slices and served raw as a starter.
