The Lonzino is the Loin muscle from the pig. Think Canadian Bacon. This muscle is cured for several weeks then hung to dry in a very controlled environment. After 3 months the loin is sealed and the moisture that remains is given a chance to equalize. This particular Loin has thyme, garlic, juniper berries, and a splash of white wine. The end result is a salumi that is delicate and delicious. The slices are paper thin and can be eaten right from the package. This can also be used to elevate your salad, pasta, eggs, or sandwich to a whole new level.