Lonza Salad with Pear, Fennel and Chervil

So what is Lonza and what do I do with it? We cure our pork loins and rub with Chill and Fennel Seeds before they are matured for almost 3 months in our drying room. These mature female pigs from Western Plains have the most deliciuos silky layer of back fat and the loin itself is plump and full so you get a beautiful cross section of meat and fat.

 

 

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