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the lomo embuchado is another of the typical Spanish dishes of the peninsula. It is a type of lomo cured pork loin that comes from the meat of pork, exempt from the outer fat, it is salted, marinated and finally stuffed, hence the name, in natural pork casing to proceed to its drying and curing.
Meat sausage, made with fresh pork loin, castrated or sow out of heat
castrated or sow out of heat. It is salted and marinated with natural spices
spices and then stuffed into natural pork casings, leaving it to air-cure for 60 days
air-cured for 60 days and the last 21 days in a natural environment.
Its characteristics are homogeneous, smooth and pinkish in color,
delicate and slightly salty flavor. From the point of view of its organoleptic
sensory qualities, it is a highly appreciated product, of great quality and incomparable flavor
and incomparable flavor.
