Homemade Spanish Lomo
Bring this delicious taste of Iberian charcuterie into your own kitchen!
Print Recipe
Pinner la recette
Servings: 1 Lomo
Calories: 2642kcal
Ingredients
- 1 kg pork tenderloin
- 50 g fine Guérande sea salt
- 3 g granulated sugar
- 1 tablespoon mild chorizo spice blend paprika, granulated garlic, Espelette pepper, smoked paprika, coriander, and white pepper
- sweet paprika
- cracked black pepper
Procédé
- Combine the salt, sugar, and chorizo spice blend.
- Transfer the tenderloin and seasoning mixture to a food-grade plastic bag.
- Seal the bag with your hand and shake gently, turning it so the seasoning coats the tenderloin evenly.
- Vacuum-seal the bag and refrigerate for 3 days, turning it occasionally. If you don't have a vacuum sealer, press out as much air as possible before sealing.
- After 3 days, rinse the tenderloin under cold running water.
- Pat the meat completely dry with paper towels.
- Tie the tenderloin snugly with kitchen twine.
- Roll the loin in sweet paprika and cracked black pepper until thoroughly coated.
- Hang the loin in a cool, well-ventilated spot for about 3 weeks.
- A fine, dry, non-sticky white bloom should develop—a sure sign your drying conditions are perfect.
Notes
- For a milder cure, use only 25–30 g of salt per kilo of meat.
- Ensure the drying area is well ventilated to prevent humidity.
- A white bloom signals healthy fermentation and won't affect the lomo's flavor.
Nutrition
Calories: 2642kcal | Carbohydrates: 3g | Protein: 169g | Fat: 212g | Saturated Fat: 79g | Cholesterol: 720mg | Sodium: 19939mg | Potassium: 2874mg | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 152mg | Iron: 9mg
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