Lomo is a fine Spanish cured meat, made from 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, flavorful cured meat, with the right size for slicing at home. This premium pork is cut with no trimmings or fat added, making it a whole cut of high-quality meat. Somalo lomo extra Spanish sausage is made by charcuterie specialists Martinez Somalo, a family business located in La Rioja that has been producing Spanish cured sausages since 1900. To serve this exceptional cured meat, slice it 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. A tasty bocadillo sandwich can be made with crusty bread, sliced lomo, and not much else. This lomo is approximately two inches thick and features Pimenton de la Vera as a key ingredient.
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