Lomo is the finest of Spanish cured meats. An entire pork loin 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 up to three months. The result is a lean, flavourful cured meat, with the right size for slicing at home. Lomo Embuchado is whole cut of premium pork with no trimmings or fat added. This makes it the finest of Spanish cured sausages. Somalo lomo extra Spanish sausage is made by charcuterie specialists Martinez Somalo, a family business located in La Rioja producing Spanish cured sausages since 1900. To serve this exceptional cured meat, slice very thinly and garnish with extra virgin olive oil for a classic taste of Spain. It is delicious as a tapa with Manchego cheese or jamon slices. We like to create a tasty bocadillo sandwiches with crusty bread, sliced lomo and not much else! This lomo is approximately two inches thick. Pimenton de la Vera is the key ingredient. 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 Spanish cooking and cured spanish sausages. Gluten Free.
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