Lomo
Meat
Top 10 pairings
Lomo (lomo embuchado, or lomo curado) is a Spanish dry-cured sausage made from a single whole pork loin — the long, lean muscle that runs along the pig's back — seasoned, packed into a casing and air-dried for months. Deep red, very lean and intensely savoury, it is sliced thin and eaten raw like ham or salami, a fixture of the tapas table.
Picking a good onedrag
Freshly cut: even red lean, supple, sweet paprikaOff: slimy, sour or grey-green
Sound and curedBuy itSound to buy and eat cold. If you are pregnant, 65 or older, or immunocompromised, heat it until steaming hot or leave it: Listeria.
Colour of the leanA darker, drier rim where the air reached the cut
The thin marblingIvory to faint amber, still looking soft
Press a sliceFirm and a shade drier, still supple, not tacky
Smell at the cutSavoury and mild, the paprika a shade muted