Lomo is the finest of Spanish cured meats. An entire pork loin is beautifully cured and ready for cutting into delectable slices. Each loin is seasoned with smoky paprika from Spain and fresh garlic, then hung to cure for three months. The result is a lean, flavorful embutido, just the right size for slicing at home. A whole cut of premium pork is at the heart of lomo embuchado - no trimmings or fat are added. This makes it the finest of Spanish cured sausages. Quijote lomo is made by a Spanish family in the U.S. using imported spices and a classic recipe. To serve this exceptional cured meat, slice very thinly and garnish with extra virgin olive oil for a classic taste of Spain. It is delicious as a tapa with Manchego cheese or jamón slices. We like to create tasty bocadillo sandwiches with great bread, sliced lomo and not much else! This lomo is approximately two inches thick. Imported Pimentón de la Vera is the key ingredient. In the heart of Extremadura, ripe red peppers are smoked for weeks with smoldering oak wood. Once fully dried, the peppers are milled on granite stones until they create a silky red powder. This intensely smoky spice is at the heart of Spanish cooking.
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