Lomo embuchado: cured pork loin
Spain (Extremadura and Huelva)
The cured pork loin of Spain — a single muscle (the lomo, or longissimus dorsi) marinated in paprika, garlic, and herbs, stuffed into a casing, and cured for 2-3 months. The result is sliced thin to reveal a beautiful cross-section: the lean, deep-red pork surrounded by a thin layer of external fat, with the characteristic paprika-red colour throughout. Lomo embuchado is distinct from jamón in being a muscle with no bone and from chorizo in being a whole muscle rather than ground meat. The curing is milder — less salt, less time — and the result is subtler and leaner than either.
The marinade (adobo) contains sweet and occasionally hot pimentón, garlic, salt, and white wine — the paprika penetrates the muscle during the 5-7 day marinade. The loin is stuffed into a wide natural casing. The curing room must have controlled humidity (70-75%) and temperature (12-14°C). Minimum cure: 2 months. Premium lomo from Iberian pigs (lomo ibérico) is cured for 3-4 months.
Lomo ibérico de bellota — from Iberian pigs fed on acorns — is the premium version, with the fat marbling and oleic acid content that gives jamón ibérico its exceptional quality. The Extremaduran and Huelva versions are considered the best. Serve with pa amb tomàquet, manzanilla sherry, or as part of a charcuterie board. The marbling visible in lomo ibérico is the visual indicator of quality.
Under-marinating — the paprika colour and flavour don't penetrate the muscle centre. Curing in too-dry conditions — the outside hardens before the interior is properly cured. Slicing too thick — lomo should be approximately 2mm to appreciate the texture.
The Food of Spain by Claudia Roden
Common Questions
What are common mistakes when making Lomo embuchado: cured pork loin?
Under-marinating — the paprika colour and flavour don't penetrate the muscle centre. Curing in too-dry conditions — the outside hardens before the interior is properly cured. Slicing too thick — lomo should be approximately 2mm to appreciate the texture.