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Cured Spicy Lomo

GourmetRecipeVault Staff
Spicy Spanish Lomo is cured pork loin, renowned for its bold blend of spices and herbs, typically including paprika, garlic, and other traditional Spanish seasonings. This savory treat, known for its rich, deep flavors and tender texture, is a staple of Spanish cuisine and a must-try for lovers of robust, flavorful meats.
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Prep Time 20 minutes
Brining and curing Time 70 days
Total Time 70 days 20 minutes
Servings 0
Calories 2034 kcal

Equipment

  • Vacuum Pack equipment If not available, you can use a ZipLock bag
  • Vacuum bags or ZipLock Bags This is only used during the brining period
  • Gloves
  • Natural casing or Collagen Sheets I use collagen sheets because easier to work with and give amazing results when using a high humidity curing chamber
  • Butcher's twine
  • Elastic Netting
  • Sharp knife
  • Waterproof labels
  • Thin tip permanent marker

Ingredients
 
 

  • 1.5 Kg Pork Loin Try getting one with some fat around the meat. The fat will give both flavor and prevent the meat from over drying.
  • 50 grams Salt
  • 10 grams Sugar
  • 10 grams Cracked Black Pepper
  • 10 grams Smoked Paprika
  • 3 grams Curing Salt # 2 This is totally optional
  • 5 grams Garlic Powder
  • 30 ml Red wine

Instructions
 

  • Trim any excess fat from the pork tenderloin.  Keep a clean fat cap around the muscle

Brining

  • In a small bowl, mix together the salt, sugar, black pepper, smoked paprika, garlic powder, curing salt #2, and wine to create the curing mix.
  • Rub the curing mix all over the pork tenderloin, making sure to coat it evenly.
  • Place the pork tenderloin in a vacuum-sealed bag and seal it tightly. Alternatively, place the meat in a ziplock bag and try to remove as much air as possible.
  • Place the pork tenderloin in the refrigerator and let it cure for 7-10 days, turning it over every day to redistribute the curing mix
  • After 7-10 days, remove the pork tenderloin from the refrigerator and rinse it thoroughly under cold running water to remove any excess curing mix.

Curing

  • Pat the pork tenderloin dry with paper towels and wrap either place it in a casing or wrap with a collagen sheet.
  • Place the elastic netting around the meat and then add some twine on top.
  • Weigh your meat and write down the weight
  • Add a label which should have:
    1) Name of your Charcuterie
    2) Date you start Curing
    3) weight of the meat
    4) Target Weight (starting weight minus 30%-40%)
  • Hang the pork tenderloin in a cool, dry place with good air circulation, ideally at a temperature of around 13-15°C and a humidity of around 75-80%.
  • Let the pork tenderloin hang for 3-4 weeks, until it has lost around 30-40% of its original weight. Do not rely on time to know when it's ready and always weigh your meat and check for a desired loss (usually 30%-40%)

Nutrition

Serving: 50gCalories: 2034kcalCarbohydrates: 19gProtein: 343gFat: 55gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 1051mgSodium: 4307mgPotassium: 6925mgFiber: 4gSugar: 11gVitamin A: 5025IUVitamin C: 2mgCalcium: 199mgIron: 18mg