Dry Cured "Lomo Serrano" Pork Loin - Fermin Brand

Spanish lomo embuchado is a flavorful dry-cured pork, meaty and delicious, with very little fat. Many connoisseurs prefer the taste and texture of lomo to all other Spanish meats. Each loin is put in a casing and seasoned with salt, fresh garlic, and smoked paprika (Pimentón de la Vera). It takes over three months for these loins to cure.

Slice this delicacy thinly and it is ready to eat - no cooking required. You can serve with crusty bread as a classic bocadillo sandwich, or add slivers to a salad. Our favorite way to serve lomo is simply presented on plate, drizzled with extra virgin olive oil.