Lonza Affumicata — Smoked Corsican Loin Cure

Corsica, France — Niolu and Cortenais mountain villages; village variant of AOP Lonzu; altitude above 800m required

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.

Sweet Porcu Nustrale pork loin, maquis-resinous smoke (Cistus, Rosmarinus officinalis), mountain air mineral note.