nationwide · Spain
Lomo Embuchado
Lomo embuchado is cured pork loin, a lean whole muscle rubbed with pimentón, garlic and salt, then stuffed into a casing and air-dried for months. Using the prized loin, it has long been one of the more prestigious Spanish embutidos. When made from Iberian acorn-fed pigs it becomes lomo ibérico de bellota.
Approximate, per 1 tapa portion of thin slices (~50g). Values vary by recipe and portion.
Where it comes from
Lomo embuchado is cured pork loin, a lean whole muscle rubbed with pimentón, garlic and salt, then stuffed into a casing and air-dried for months. Using the prized loin, it has long been one of the more prestigious Spanish embutidos. When made from Iberian acorn-fed pigs it becomes lomo ibérico de bellota.
Where to eat Lomo Embuchado
0 restaurants worldwide serve it.
The variants
Lomo Ibérico de Bellota
From acorn-fed Iberian pigs; deeply marbled and rich.
Caña de Lomo
The classic whole-loin cured presentation.
Lomo Picante
Coated with a heavier dose of hot pimentón.
Cook it yourself
- Lomo Embuchado
Cured pork loin is one of Spain's most refined embutidos: a lean whole muscle rubbed with pimentón and garlic, then air-dried for months into deep-red, silky slices. Like all great charcuterie, the recipe here is really about buying well and serving simply.