Lomo embuchado: cured pork loin
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Origin
Spain (Extremadura and Huelva)
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Description
The cured pork loin of Spain — a single muscle (the lomo, or longissimus dorsi) marinated in paprika, garlic, and herbs, stuffed into a casing, and cured for 2-3 months. The result is sliced thin to reveal a beautiful cross-section: the lean, deep-red pork surrounded by a thin layer of external fat, with the characteristic paprika-red colour throughout. Lomo embuchado is distinct from jamón in being a muscle with no bone and from chorizo in being a whole muscle rather than ground meat. The curing is milder — less salt, less time — and the result is subtler and leaner than either.
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The Thread
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Flavour Context
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Pillars V — VII
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