Last summer in Spain I had a dried meat I’d never had before.  Identified somewhat vaguely as “Lomo” (Spanish for Loin), it was a cured piece of meat like Bresaola, not ground like Salami.

Searching for recipies for Lomo would have been futile, as it’s used for any way of cooking loin.  (I particularly remember the first time I went to Mexico with Kate and had a Lomo Sandwich by the pool of the Camino Real in Cancun).

However, reading through the excellent Cured Meats blog for information on Coppa, I came across a recipe for Italian Lonzino and recognized it to be one and the same.

So, today I picked up a pork loin at (gasp!) Shop Rite and put it in the fridge to cure.  10 days in the fridge, stuffed into those new hog middles I got last week and hung to dry for a month.  Should be ready just after Thanksgiving!

This entry was posted on Friday, October 10th, 2008 at 11:05 pm and is filed under Sausage Journal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.