Lomo, the finest Spanish cured meat, is a beautifully cured pork loin from charcuterie specialists Martinez Somalo. 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 a whole cut of premium pork with no trimmings or fat added, making it the finest of Spanish cured sausages. To serve this exceptional cured meat, slice very thinly and garnish with extra virgin olive oil for a classic taste of Spain. Delicious as a tapa with Manchego cheese or jamon slices, or as a filling for a tasty bocadillo sandwich with crusty bread. This lomo is approximately two inches thick. Pimenton de la Vera is the key ingredient.
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