Lonza

Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dry-cured or smoked. In Spanish cuisine, lomo embuchado is a dry-cured meat made from pork tenderloin, sometimes called caña de lomo or just lomo. It is similar to cecina, but with pork instead of beef. In Italian cuisine, there are many variants of lonza stagionata. Capocollo is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. In the northeastern border region of Trieste and surroundings as well as coastal Slovenia and Istria in Croatia it is also known as ombolo.

Source: Wikipedia