Lomo embuchado

Lomo embuchado is a type of dry-cured meat from Spain. It is made from a whole pork loin, which is cured in salt and then air-dried. This process is known as embuchado, hence the name of the product.

History

The tradition of making lomo embuchado dates back to the Roman Empire, when it was a common practice to preserve meat by curing it with salt. This method of preservation was particularly popular in the Iberian Peninsula, where the climate was ideal for air-drying meat.

Production

The production of lomo embuchado begins with the selection of a high-quality pork loin. The loin is then trimmed of excess fat and sinew, and is rubbed with a mixture of salt and paprika. The loin is then left to cure for a period of time, typically several weeks, during which it is regularly turned and massaged to ensure even distribution of the salt and spices. After the curing period, the loin is rinsed and then air-dried for several months. The final product is a firm, flavorful meat that can be sliced thin and eaten as is, or used in a variety of dishes.

Consumption

Lomo embuchado is typically served thinly sliced, either on its own or as part of a charcuterie board. It is a popular ingredient in tapas, and is often paired with cheese, olives, and bread. In Spain, it is commonly served as part of a bocadillo, or sandwich.

Varieties

There are several regional varieties of lomo embuchado in Spain, each with its own unique flavor profile. For example, lomo embuchado from Extremadura is known for its smoky flavor, due to the use of smoked paprika in the curing process. In contrast, lomo embuchado from Andalusia is typically spicier, with the addition of hot peppers to the curing mix.

See also

• Spanish cuisine
• Charcuterie
• Cured meat
• Tapas