📝 About This Recipe
Lomo Embuchado is one of Spain's most prized embutidos, showcasing the lean, elegant beauty of the pork loin cured with pimentón and garlic. Unlike chorizo, this delicacy is made from a whole muscle, resulting in a buttery texture and a smoky, sophisticated flavor profile that melts on the tongue. Mastering this craft at home connects you to centuries of Spanish tradition, yielding a gourmet centerpiece that is far superior to store-bought varieties.
🥗 Ingredients
The Meat
- 2 kg Pork Loin (Center Cut) (excess fat trimmed but silver skin removed)
The Initial Cure (Salt Box)
- 3 kg Coarse Sea Salt (enough to completely bury the meat)
- 150 g Granulated Sugar (helps balance the saltiness)
The Adobo (Spice Rub)
- 4 tablespoons Pimentón de la Vera (Smoked Paprika) (use 'Dulce' for sweet or 'Picante' for spicy)
- 6 cloves Fresh Garlic (mashed into a fine paste)
- 1 tablespoon Dried Oregano (Mediterranean variety preferred)
- 3 tablespoons Extra Virgin Olive Oil (to bind the spices into a paste)
- 2 tablespoons Dry White Wine (a splash of Sherry or Albariño works best)
- 1 tablespoon Black Peppercorns (freshly cracked)
Equipment
- 2 pieces Large Collagen Casings (approx 50-60mm diameter)
- 1 roll Butcher's Twine (for trussing and hanging)
👨🍳 Instructions
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1
Begin by cleaning the pork loin. Remove any thick silverskin or excessive exterior fat, but leave a thin layer of fat if present for flavor. Pat the meat completely dry with paper towels.
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2
In a large non-reactive container, create a bed of sea salt mixed with sugar. Place the loin on top and cover it completely with the remaining salt mixture. Ensure no meat is exposed.
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3
Refrigerate the salted loin for approximately 24 hours. A good rule of thumb is 12 hours per kilogram of meat. The salt will draw out moisture and firm up the muscle.
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4
Remove the loin from the salt. Rinse it thoroughly under cold running water to remove all salt crystals, then soak it in a bowl of cold water for 30 minutes to further desalinate the exterior.
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5
Pat the loin extremely dry. This is crucial; any residual moisture can lead to spoilage during the hanging phase.
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6
In a small bowl, combine the pimentón, garlic paste, oregano, cracked pepper, olive oil, and wine. Mix until it forms a thick, fragrant red paste (the adobo).
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7
Massage the adobo paste all over the loin, ensuring every nook and cranny is coated. Let the marinated meat rest in the refrigerator for 24-48 hours to allow the flavors to penetrate.
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8
Prepare your casings by soaking them in warm water for 10 minutes to make them pliable. Carefully slide the marinated loin into the casing.
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9
Tie one end of the casing tightly with butcher's twine. Squeeze out any air pockets toward the open end, then tie the second end securely.
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10
Use a sterilized needle to prick any visible air bubbles in the casing. This prevents mold from forming in the gaps between the meat and the casing.
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11
Weigh the loin and record the 'starting weight'. You are looking for a 30-35% weight loss before it is ready to eat.
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12
Hang the loin in a cool, dark place with a temperature between 10-15°C (50-60°F) and a humidity of 70-75%. A wine fridge or a dedicated curing chamber is ideal.
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13
Check the meat weekly. If white mold appears, wipe it off with a cloth dipped in vinegar. If green or black mold appears, consult a professional as this may indicate spoilage.
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14
Once the loin has lost 30-35% of its original weight (usually after 4-8 weeks depending on thickness), it is ready. It should feel firm to the touch throughout.
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15
To serve, remove the casing and slice the lomo as thinly as possible. The interior should be a deep, uniform burgundy color.
💡 Chef's Tips
Always use the highest quality pork you can find, such as Berkshire or Iberico, as the fat quality is paramount in charcuterie. If you don't have a curing chamber, you can use 'Umai Dry' bags which allow you to cure the meat safely in a standard household refrigerator. Never skip the 'pricking' step; air pockets are the primary cause of spoilage in whole-muscle cures. If the meat feels very hard on the outside but soft in the middle (case hardening), increase the humidity or vacuum seal the finished product for 2 weeks to redistribute moisture. Store finished lomo in the refrigerator wrapped in parchment paper or vacuum-sealed to keep it from drying out further.
🍽️ Serving Suggestions
Serve at room temperature to allow the fats to soften and the pimentón aroma to bloom. Pair with a crisp glass of Manzanilla Sherry or a bold Tempranillo from Rioja. Accompany with 'Picos' (Spanish breadsticks) and a handful of Marcona almonds. Place alongside slices of aged Manchego cheese and a drizzle of honey for a classic tapas spread. Layer onto toasted crusty bread rubbed with fresh tomato and a drizzle of high-quality olive oil (Pan con Tomate).