What is Lomo?
Lomo, or Lomo Curado, is a dry sirloin pork popular in Spain. Lomo has a similar texture to the Spanish cecina, , which is produced by air drying and cure of salted beef sirloin. Lomo, unlike Cecina, is not generally smoked and is more experienced.
requires a certain degree applied to pork excellent integrity to create a high quality quarry and one particular variety-bearing a denomination of the rain of Guijuel-is particularly weighed. Guijuelo Lomo is a price for an exceptional taste. It is produced craft in climate, which is well suited for cure meat, with cold, dry winters and a slight summer season. Guijuelo Lomo is made of drinkers from growing on excellent diet of acorns and wild grass.
LOMO may be overwhelming during the curing process. If so, liquid preferred for Brining is wine. Other reagents that can be added to the meat include citrus peel; Spices such as pepper of different colors, boBka leaf, pepper or crushed red pepper flakes; garlic; and/or sugar.
As soon as the meat is cured, the spices are rinsed. Tenderloin is then packed in a porous fabric such as cottage cheese, and for several weeks suspended in the air. Once it is completely dry, the meat is hard and translucent, the color of the meat from the dark rose to the ruby red.
If the whole and charged vacuum charged is purchased, the quarry should be equipped and left to sit at room temperature about an hour before slicing and food. This allows the full taste of meat to appear. If the preliminary is purchased, the quarry can be applied and the holiday sitting at room temperature half an hour before dressing and serving.
LOMO is a popular Tapas menu. It is served on slices of thin paper, dressed with olive oil, lemon juice and salt and pepper. Suitable escorts are MA olivesNzanilla or Arbequina, Mushroom, Cabrales or Mahon cheese, grapes and slices of melon. Another popular way to enjoy Lomo is sandwich meat. As such, it is usually paired with Manchego cheese and is served on a baguette or crispy French bread, perhaps with a little herbal olive oil or even slightly salted butter.
served as Tapas, Lomo is excellent with Fino, young Spanish sherry. Alternatively, try with Tempranillo or Garnacha or other red wine from Spain.