- Dry-cured pork loin & chorizo sausage
- Thinly sliced, ready to serve
- Two flavorful meats - great with some Spanish cheese!
- Size - 6 oz Chorizo and 6 oz Lomo
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 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.
Chorizo: Pork, salt, corn dextrin, lactose, paprika, soy protein concentrate, sugar, garlic, paprika oleoresin, rosemary, sodium ascorbate, potassium nitrate, sodium nitrite. Potassium sorbate added to retard mold growth. Stuffed in beef collagen casing. Pork Loin: Serrano pork, salt, seasoning (sugar, trisodium citrate, sodium nitrite, potasium nitrate), pimenton, olive oil, garlic.
Chorizo: None Provided. Pork Loin: Serving size, 1 oz. (28g) Servings per container, 2. Calories 140, calories from fat 110. Total fat 2g (3%), saturated fat 1g (4%), trans fat 0g (0%), cholesterol 18mg (6%), Sodium 336mg (14%), total carbs 0g (0%), dietary fiber 0g (0%), sugars 0g, protein 12g. Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 4%. * Percent Daily Values are based on a 2,000 calorie diet.