A whole pork loin cured with paprika and garlic and stuffed into a casing. It is a product of the Spanish matanza, the winter pig slaughter, and the loin is the leanest and most prized cut put to cure.
It is a whole-muscle cure held at ambient temperature for months where safety depends on measured nitrite and on the salt reaching the centre, and a fault deep in the muscle is invisible until it is cut.
What goes into it
- a whole pork loin
- salt and curing salt
- pimentón
- garlic and oregano
- a wide natural casing
How it is made
The loin is salted for a few days, then marinated in paprika, garlic and oregano and pushed whole into a wide casing, tied and hung in a cool airy cellar. It dries for two to four months, losing around a third of its weight. Because it is a single lean muscle rather than minced meat, the salt has to travel all the way to the centre.
How long it takes: two to four months
How it is eaten
Sliced thin as a tapa with bread, cheese and wine.
History
A product of the Spanish matanza, the winter pig slaughter; the loin is the leanest and most prized cut put to cure.
Frequently asked questions
What is Lomo embuchado?
Lomo embuchado is a charcuterie & cured from Spain: whole pork loin cured with paprika and garlic, stuffed into casing. A product of the Spanish matanza, the winter pig slaughter; the loin is the leanest and most prized cut put to cure.
How is Lomo embuchado made?
The loin is salted for a few days, then marinated in paprika, garlic and oregano and pushed whole into a wide casing, tied and hung in a cool airy cellar. It dries for two to four months, losing around a third of its weight. Because it is a single lean muscle rather than minced meat, the salt has to travel all the way to the centre. It takes two to four months.
Can I make Lomo embuchado at home?
No, and the atlas gives no method for it. It is a whole-muscle cure held at ambient temperature for months where safety depends on measured nitrite and on the salt reaching the centre, and a fault deep in the muscle is invisible until it is cut.
What goes into Lomo embuchado?
A whole pork loin, salt and curing salt, pimentón, garlic and oregano, a wide natural casing.
How is Lomo embuchado eaten?
Sliced thin as a tapa with bread, cheese and wine.
