Food Stuff: Cold Cuts Beyond Bologna

The New York Times


September 23, 2004

Florence Fabricant

Pale, red-rimmed, translucent slices of lomo, cured pork loin from Spain, air dried and seasoned with paprika and garlic, can adorn a plate of charcuterie or cheese like flower petals. The sweetly spicy, lean meat is best sliced paper thin and is lovely when scattered like shavings of white truffle over a saffron-tinged risotto. Lomo is (available)... from for $29.50 for a one-and-a-half-pound piece.

photo: Tony Cenicola/The New York Times

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