Lomo embuchado

lomo

What it is

The whole loin is rubbed with pimentón, garlic and oregano, then pushed into a wide casing — embuchado means stuffed into the gut — and dried three to four months. Because the loin carries almost no internal fat, it is the piece a Spanish curing house loses most weight on, and the first to case-harden if the drying room runs too dry.

In the kitchen

Cut it as thin as the knife allows and let the slices stand ten minutes at room temperature; straight from the fridge a lean cured loin gives you salt and nothing else.

Goes with

Manchego Olive oil Tomato Marcona almond Piquillo pepper Pimentón de la Vera Oloroso

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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