Instructions

1. Wash and dry the pork loin.

2. Coat the entire pork loin with salt.

3. Set in a cool, dry place for three weeks.

4. Wrap the pork loin with butcher string. Set the meat on a flat working surface such as a counter or cutting board. It should be perpendicular to you. Next, unravel all of the string. Grab the string by the middle, and slide it under the roast. Wrap the string around one end and tie a knot. Then, pull the string from the other end down the center of the pork loin. Position your thumb at least an inch from the first knot. Hold the string down with your thumb as you wrap the string around the loin and tie it in a knot. Continue down the loin until it is completely tied. Slide the end of the string under the first knot and tie it into a knot with the remaining string. Cut the excess string. The pork loin should be round once finished and not oval. An oval-shaped pork loin can mean the strings are too tight. Redo the strings until the finished look is round and not oval.

5. Hang the pork in a cool, dry place for at least 60 days; it can stay there for 90 days.

6. Take the lonza down and cut it into paper-thin slices.