- Dry-cured pork loin & chorizo sausage
- thinly sliced, 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 result is a lean with an intense flavor and is naturally low in fat. In Spain lomo is often preferred even to jamon serrano ham, which is treasured across the country.

The chorizo is from Burgos in central Spain. It is dry cured for at least 30 days with smoked paprika and garlic.   (more info)

- Dry-cured pork loin & chorizo sausage
- thinly sliced, 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 result is a lean with an intense flavor and is naturally low in fat. In Spain lomo is often preferred even to jamon serrano ham, which is treasured across the country.

The chorizo is from Burgos in central Spain. It is dry cured for at least 30 days with smoked paprika and garlic.

Enjoy these two classic meats with crusty bread and artisan Spanish cheese. Great paired with a glass of wine or sherry.

  (less info)