Lomo, dry-cured pork loin, is the finest of Spanish cured meats. Cured and ready to thinly slice for tapas or sandwiches.
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Lomo embuchado is the prince of sausages. A whole pork loin is cured to perfection, ready to be sliced thinly into delicate slices. It is cured with garlic and smoked pimenton paprika for a full savory flavor. Because it is so lean, many people prefer lomo over jamón Serrano and chorizo.
Quality ingredients and 90 days of curing. The loins are cured at its facilities in the historic mountain village of Salamanca.
To enjoy this delectable cured meat, slice very thinly and drizzle with extra virgin olive oil for a classic taste of Spain. Great as a tapa with Manchego cheese or jamón slices. It also makes a great sandwich on a crusty roll. This lomo is approximately two inches thick.