Lomo
Bought six more loins and put them aside to cure with the Spanish “Lomo de Embuchado” recipe. Kate gave me a package with three kinds of imported Spanish pimenton: sweet, mild and hot. I did two loins using each kind, although quickly lost track of which was which. If we can’t figure it out by tasting them, it must not matter which we use.
This time I remembered the curing salt.