📝 About This Recipe
Lomo Embuchado is a masterpiece of Spanish curing, featuring the lean, prized pork loin marinated in a tapestry of smoky pimentón and aromatic garlic. Unlike many sausages, this is a whole-muscle cure, resulting in a buttery texture and a deep, savory profile that melts on the tongue. This recipe guides you through the traditional 'dry-salt' and 'cold-cure' method, transforming a simple cut of meat into a sophisticated delicacy that rivals the finest Ibérico hams.
🥗 Ingredients
The Meat
- 2 kg Pork Loin (Center Cut) (trimmed of silver skin but leaving a thin layer of fat)
The Initial Salt Cure
- 1 kg Kosher Salt (enough to completely bury the meat)
- 200 grams Granulated Sugar (to balance the salinity)
The Adobo (Marinade)
- 4 tablespoons Pimentón de la Vera (Smoked Paprika) (use 'Dulce' for sweet or 'Picante' for spicy)
- 6 cloves Fresh Garlic (crushed into a fine paste)
- 1 tablespoon Dried Oregano (preferably Mediterranean)
- 3 tablespoons Extra Virgin Olive Oil (to bind the spices)
- 2 tablespoons Dry White Wine (like a crisp Albariño)
- 5 grams Instacure #2 (Prague Powder #2) (essential for long-term curing safety)
Equipment
- 1 meter Natural Beef Middles or Collagen Casings (approx. 60-70mm diameter)
- 1 roll Butcher's Twine (for trussing)
👨🍳 Instructions
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1
Thoroughly clean the pork loin, removing any silver skin or loose bits of meat, but leave a thin, uniform layer of fat on top for flavor and moisture.
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2
In a large plastic container, mix the kosher salt and sugar. Place a layer of the salt mix at the bottom, lay the loin on top, and cover completely with the remaining salt. Refrigerate for 24 hours; the salt will draw out moisture and firm the meat.
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3
Remove the meat from the salt and rinse it thoroughly under cold running water. Pat it completely dry with paper towels. The meat should feel significantly denser.
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4
In a small bowl, whisk together the pimentón, garlic paste, oregano, olive oil, white wine, and Instacure #2 to create a thick, fragrant paste (the adobo).
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5
Massage the adobo paste over the entire surface of the loin, ensuring every crevice is coated. Place the meat in a vacuum-seal bag or a tight Ziploc bag and refrigerate for 48-72 hours to allow the flavors to penetrate.
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6
Prepare your casings by soaking them in warm water for 30 minutes until pliable. If using natural casings, rinse the insides well.
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7
Carefully slide the marinated loin into the casing. This is a 'whole muscle' fill, so try to minimize air pockets between the meat and the casing.
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8
Tie one end of the casing tightly with butcher's twine. Compress the meat toward that end and tie off the other side. Use the twine to create a 'ladder hitch' or series of loops along the length of the loin to maintain a uniform cylindrical shape.
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9
Use a sterilized needle or sausage pricker to poke any visible air bubbles. This prevents spoilage in the gaps.
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10
Weigh the loin and record the 'starting weight' on a tag attached to the twine.
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11
Hang the lomo in a cool, dark place with a temperature between 10-15°C (50-60°F) and a humidity of 70-75%. A dedicated curing chamber or a cool basement is ideal.
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12
Allow the meat to cure for 4 to 8 weeks. It is ready when it has lost approximately 30-35% of its original weight and feels firm to the touch.
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13
Once the target weight is reached, remove the casing, slice paper-thin, and let the meat breathe for 10 minutes before serving to unlock the aromas.
💡 Chef's Tips
Temperature and humidity control are the most critical factors; too dry and you get 'case hardening' where the outside dries but the inside stays raw. If you see white mold on the outside, don't panic—it's usually beneficial Penicillium. If you see fuzzy green or black mold, wipe it off immediately with a cloth soaked in vinegar. Always use a digital scale for the curing salt (Instacure #2) to ensure the correct ratio for safety. For the best texture, use a high-quality pork like Berkshire or Duroc, which has better intramuscular fat. When slicing, use the sharpest knife possible or an electric deli slicer; the thinner the slice, the better the flavor release.
🍽️ Serving Suggestions
Serve on a wooden board alongside Manchego cheese and Marcona almonds. Pair with a glass of dry Sherry (Fino or Manzanilla) or a bold Spanish Tempranillo. Drizzle slices with a tiny amount of premium extra virgin olive oil and serve with crusty Pan con Tomate. Include it as a star component of a charcuterie platter with olives, pickled guindilla peppers, and quince paste. Layer thin slices into a 'Bocadillo' (Spanish sandwich) with roasted peppers.