![Lomo](https://www.localfoodheroes.com/wp-content/uploads/2021/08/lomo_7.jpg)
This Lomo is made from the solid muscle that forms the eye of a pork loin. It starts by cutting the ‘eye’ from a loin of pork:
It was dry-cured in a vacuum bag with Spanish smoked paprika, black pepper and garlic for a couple of weeks:
![Pork Loin Curing](https://www.localfoodheroes.com/wp-content/uploads/2021/08/lomo_2.jpg)
The cured Lomo was rinsed and then dried overnight in the fridge…
![The Lomo after curing](https://www.localfoodheroes.com/wp-content/uploads/2021/08/lomo_3.jpg)
…before being cased in a large collagen casing and tied:
![The Lomo after curing](https://www.localfoodheroes.com/wp-content/uploads/2021/08/lomo_5.jpg)
It was dried at a temperature around 12 – 15°C with the humidity starting around 85% and dropping to 75% during the later stages of drying.
![Lomo embuchado Drying](https://www.localfoodheroes.com/wp-content/uploads/2021/08/lomo_6.jpg)
The resulting product is one of my wife’s favourites:
![Lomo](https://www.localfoodheroes.com/wp-content/uploads/2021/08/lomo_7.jpg)
The recipe’s a simple dry cure:
Lomo embuchado
For 1kg of pork or pro-rata
Salt 25gm
Demerara Sugar 2.5gm
Saltpetre 0.17gm
Cure #1 – 2.4gm
Ground Black Pepper 7.5gm
Spanish Smoked Paprika 7.5gm
Large fresh garlic clove 1
Many will choose to use Cure #2 in place of the Cure #1/Saltpetre combination – in which case use 2.4gm per kg of meat.
To simplify matters, there’s a calculator for the ingredients here:
Lomo Embuchado Calculator