Lomo is a dry-cured pork tenderloin popular in Spain, similar to cecina but more seasoned. Guijuelo lomo is particularly prized for its exceptional flavor and is made from Iberian pigs raised on a diet of acorns and wild herbs. Lomo is served as a tapas or sandwich meat and pairs well with Fino sherry or red wine from Spain.
Lomo, or lomo curado, is a dry-cured pork tenderloin popular in Spain. Lomo has a similar texture to Spanish cecina, which is made by air-drying and curing a salted beef tenderloin. Lomo, unlike cecina, is generally not smoked and is more seasoned.
It takes a certain degree of skill applied to pork of excellent integrity to produce a high quality lomo and one particular variety – which bears the Guijuelo Designation of Origin – is particularly prized. Guijuelo lomo is prized for its exceptional flavor. It is handcrafted in a climate that is well suited to the air polymerization of the meat, with cold, dry winters and a mild summer season. Guijuelo lomo is made from Iberian pigs raised on a superb diet of acorns and wild herbs.
Lomo may be pickled for a period during the curing process. In that case, the preferred liquid for the brine is wine. Other flavoring agents that can be added to meat include citrus zest; spices such as peppercorns of various colors, bay leaf, paprika or crushed red pepper; garlic; and/or sugar.
Once the meat has been cured, the spices are rinsed off. The tenderloin is then wrapped in porous tissue such as cheesecloth and hung to air dry for several weeks. Once it is completely dry, the flesh is tough and translucent, the color of the flesh varies from dark pink to ruby red.
If purchased whole and vacuum-packed, the lomo should be unpacked and allowed to sit at room temperature for about an hour before slicing and eating. This allows the full flavor of the meat to come through. If purchased pre-baked, the lomo can be plated and allowed to sit at room temperature for half an hour before seasoning and serving.
Lomo is the favorite tapas offering. It is served in paper thin slices, dressed with extra virgin olive oil, lemon juice and salt and pepper. It can be served alone or over a bed of salad. Suitable pairings are Manzanilla or Arbequina olives, mushrooms, Cabrales or Mahon cheese, grapes and melon slices. Another popular way to enjoy lomo is as a sandwich meat. As such, it’s typically paired with Manchego cheese and served on a baguette or crusty French bread, perhaps with a little herbed olive oil or even lightly salted butter.
Served as a tapas, lomo is excellent with Fino, a young Spanish sherry. Alternatively, try it with a Tempranillo or Garnacha or other red wine from Spain.
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