Lomo is the finest of the category of Spanish cured meats. An entire pork loin is beautifully cured and ready for cutting into delectable slices. Each loin is seasoned with smoky paprika from Spain and fresh garlic, then hung to cure for three months. The result is a lean, flavorful embutido, just the right size for slicing at home.
A whole cut of premium pork tenderloin is at the heart of lomo embuchado - no trimmings or fat are added. This makes it the finest of Spanish cured sausages. Our lomo is made by a Spanish family in the U.S. using imported spices and a classic recipe.
To serve this exceptional cured delicacy, slice very thinly and serve with a slice baguette. A side ramekin with Veleta extra virgin olive oil combines to make a typical taste of Spain. It is delicious as a tapa with Manchego cheese, Salchichon de Vic, Chorizo de Cantipalo and Jamon Serrano slices. My favorite is to slice thin and place on a sliced baguette to create tasty bocadillo sandwiches. With great bread, sliced lomo and a beautiful glass of Veleta wines, life is grand! This lomo is approximately two inches thick.
Imported Pimentón de la Vera is the key ingredient to make this lomo. In the heart of Extremadura, ripe red peppers are smoked for weeks with smoldering oak wood. Once fully dried, the peppers are milled on granite stones until they create a silky red powder. This intensely smoky spice is at the heart of much Spanish cooking.
- Whole pork tenderloin cured with smoked paprika
- Seasoned with garlic and Pimentón de La Vera
- Slice thinly and serve as a tapa or on a sandwich
- U.S. made from a Spanish recipe
- Size - Approximately 1.6 lb