LOMO
The Product
A delicious cured pork loin, a prized charcuterie made from the tender, lean muscle along the pig's spine, seasoned with spices like paprika and garlic, then salted, encased, and air-dried for months, resulting in a rich, savory delicacy often sliced thin and served on charcuterie boards. It's known for its tender texture, deep red color, and intense flavor from the curing process, sometimes compared to smoky bacon but with unique Spanish spices.
Origin & Terroir
From Spain, where the tradition of curing pork loin dates back centuries. The lean tenderloin is carefully selected and cured with pimentón, creating one of Spain's most elegant charcuterie products.
How to Enjoy
Slice thin and serve at room temperature as part of a Spanish tapas spread. The lean, tender meat pairs well with manchego cheese, olives, and Spanish red wines or fino sherry.
Did You Know?
Lomo emboscado (lomo cured in the traditional way) requires 2-3 months of careful curing. The paprika coating is not just for flavor - it also acts as a natural preservative and creates the signature color.