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Corsica, France — Niolu and Cortenais mountain villages; village variant of AOP Lonzu; altitude above 800m required · Corsican Cured Charcuterie
The Affumicata variant of Lonzu applies a brief cold-smoking step (not present in standard AOP Lonzu) in specific mountain villages of the Niolu and Cortenais before the air-drying phase. Cold smoke produced by Castanea sativa wood and dried maquis herbs (Cistus, Rosmarinus officinalis, Erica) for 12 hours at 15–18°C, then the loin continues its 5-month air-dry above 800m. The result has standard Lonzu character layered with subtle resinous smoke. Village-produced and sold direct — not commercially available. Distinguished from smoked continental charcuterie by the maquis-herb fuel.
Corsica, France — Niolu and Cortenais mountain villages; village variant of AOP Lonzu; altitude above 800m required
Sweet Porcu Nustrale pork loin, maquis-resinous smoke (Cistus, Rosmarinus officinalis), mountain air mineral note.
1. Hot smoking — changes texture and prevents standard air-cure. 2. Using beech or oak — continental smoke character. 3. Over-smoking — smoke dominates over Porcu Nustrale sweetness. 4. Attempting at low altitude.
1. Cold smoke only — hot smoke above 25°C changes curing texture. 2. Maquis-herb fuel: Castanea sativa wood plus dry Cistus and Rosmarinus officinalis. 3. 12 hours maximum smoke exposure. 4. Return to standard air-drying after smoking. 5. Altitude above 800m for wind-chill effect.
Sus scrofa domesticus (Porcu Nustrale breed, loin); Castanea sativa wood; Cistus monspeliensis and Rosmarinus officinalis (smoking herbs)
The complete professional entry for Lonza Affumicata — Smoked Corsican Loin Cure: quality hierarchy, sensory tests, cross-cuisine parallels, species precision.
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