Everything about Lomo Food totally explained
Lomo is a
Spanish cured meat made from a pork tenderloin. In its essentials, it's the same as
Cecina, the Spanish air dried cured smoked
Beef tenderloin: a very lean and generally tasteless cut of meat, cured and then left to air-dry for several weeks, but has more in common with
chorizo in its seasoning, and
Cecina is then smoked whereas
Lomo is not. The meat undergoes the usual chemical reactions of
curing, gaining a translucent, rosy color and complex flavor. The tenderloin may be either
brined or dry-cured; if brined, wine is typically used for the liquid. In either case, other flavors may be added to the cure, including orange or lemon peel, bay leaf, black or white peppercorns, or hot pepper flakes. After the cure is done, the meat is rinsed, wrapped loosely in cheesecloth, and hung until it's dry and hard when squeezed.
Lomo is served sliced very thinly, with some extra-virgin
olive oil, perhaps some lemon juice, and a small salad.
There are three common types of
Spanish lomo
, the cured tenderloin which is cylindrical in shape and contains very little fat, lomo "corteza" which is a flatter full loin with a layer of fat and rind on the outer and lome "Orza" which are chinks of lightly fried lomo in a jar of extra virgin olive oil.
The
Italians also makes a variety of
Lomo, called
Lonza stagionata (But usually just
Lonza) which is also
dry cured but generally isn't as highly spiced.
Further Information
Get more info on 'Lomo Food'.
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