Sliced Lomo Embuchado Dry-cured Pork Loin by Fermín
- Dry-cured pork loin, USDA approved
- Lean meat with intense flavor
- Sliced and ready to serve
- Size - 2 oz/56.6 gr
Spanish 'lomo embuchado' is the prince of dry cured sausages in Spain. A whole pork loin is seasoned with garlic, sea salt and smoked paprika from La Vera, then cured for 90 days.
The resulting sausage is lean with an intense flavor and is naturally low in fat. In Spain lomo is often preferred even to jamon serrano, which is treasured across the country.
The ideal way to serve this fine cured meat is by slicing it very thinly, then seasoning it with a sprinkling of fine olive oil. Here we have sliced the lomo ourselves, so all you have to do is place the slices on a platter and serve with some slices of Manchego cheese and a fine Spanish wine.
Pork loin, salt, pimentón, garlic.
Serving size 1 oz/28 gr. Servings per Container 2. Calories 60, Fat calories 15, Total fat 1.5g (2%), Saturated fat 0.5g (3%), Trans fat 0g (0%), Cholesterol 20mg (7%), Sodium 620mg (26%), Total carbohydrate 0g, Dietary fiber 0g, Sugars 0g, Protein 12g. Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
Lomo can be eaten straight out of the package, no cooking needed.
Store in the refrigerator. Once opened, keep refrigerated and enjoy within 7 days.
Serve at room temperature.
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