Lomo Embuchado
Lomo Embuchado is a Spanish whole-muscle product made from pork loin, marinated with an aromatic paprika-garlic paste, then stuffed into a casing and air-dried. It is one of the finest Spanish charcuterie products and is characterized by its tender, lean cross-section. The long aging gives it an intense, complex flavor profile.
Ingredients(for 1 kg)
Instructions
Marinade and Curing
5-7 daysProcess all spices with curing salt and olive oil into a paste. Rub the trimmed pork loin completely with it. Cure in a vacuum bag or covered for 5-7 days at 3-5 °C in the refrigerator, turning daily.
Rinsing and Wrapping
1-2 hoursBriefly rinse meat with cold water and pat dry. Roll into a soaked collagen casing (caliber 70-80 mm), tie firmly and tie off the ends with kitchen twine. Check surface for air bubbles.
Initial Drying
3-5 daysAllow the wrapped lomo to dry at 18-20 °C and 85-90% relative humidity for 3-5 days to form an even outer layer.
Aging
30-45 daysAge lomo at 12-14 °C and 72-78% relative humidity for 4-6 weeks. The target is a weight loss of approximately 35%. The product is ready when it feels firm and shows an evenly colored cross-section when sliced.
Pro Tip
Massage the marinade into the meat daily and turn it over so that it penetrates evenly. A vacuum bag significantly speeds up the marinating process. When wrapping, make sure there are no folds or air bubbles in the packaging.
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