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.
Approximate, per 1 tapa portion of thin slices (~50g). Values vary by recipe and portion.
Ingredients
- ·200 g lomo embuchado, thinly sliced
- ·Rustic bread or picos breadsticks
- ·A wedge of Manchego or other hard cheese (optional)
- ·A few olives
- ·Extra virgin olive oil for drizzling
Method
- 1
Let the sliced loin sit at room temperature for 10 minutes so the fat softens and the pimentón aroma comes forward.
- 2
Slice it as thinly as you can if working from a whole piece, cutting across the grain for tenderness.
- 3
Arrange the slices in a single overlapping layer on a board or plate so each one stays visible and separate.
- 4
Add a few slices of cheese and a small bowl of olives to round out a tabla de embutidos.
- 5
Finish with a light drizzle of olive oil over the loin if you like, and serve bread alongside.
- 6
Pour a glass of red wine or a dry sherry to match its cured, smoky-sweet depth.