Lomo (food)
From Wikipedia, the free encyclopedia
Lomo is a Spanish cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin: a very lean and generally tasteless cut of meat, cured and then left to air-dry for several weeks, but has more in common with chorizo in its seasoning, and Cecina is then smoked whereas Lomo is not. The meat undergoes the usual chemical reactions of curing, gaining a translucent, rosy color and complex flavor. The tenderloin may be either brined or dry-cured; if brined, wine is typically used for the liquid. In either case, other flavors may be added to the cure, including orange or lemon peel, bay leaf, black or white peppercorns, or hot pepper flakes. After the cure is done, the meat is rinsed, wrapped loosely in cheesecloth, and hung until it is dry and hard when squeezed. Lomo is served sliced very thinly, with some extra-virgin olive oil, perhaps some lemon juice, and a small salad.
The Italians also makes a variety of Lomo, called Lonza stagionata (But usually just Lonza) which is also dry cured but generally is not as highly spiced.
