 Pork loin, salt, spices, sugar, sodium ascorbate, sodium citrate, and potassium nitrate.
 Serving size 30g. Servings per Container varied. Calories 70, Fat calories 25, Total fat 3g, saturated fat 1g, cholesterol 9mg, sodium 480mg, carbohydrate 0g, dietary fiber 0g, protein 11g (1%), Iron 1%, Calcium 1%, vitamin A 0%, vitamin C 0%. * Percent Daily Values are based on a 2,000 calorie diet. |
Sliced Lomo Embuchado Dry-cured Pork Loin
Incredible Cured Sausage - Imported from Burgos$16.95 / CZ-42 2 x 4 oz |
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- Dry-cured pork loin, USDA approved
- Lean meat with intense flavor
- Two 4 oz packages, sliced and ready to serve
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. (more info)
- Dry-cured pork loin, USDA approved
- Lean meat with intense flavor
- Two 4 oz packages, sliced and ready to serve
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. (close) |
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