Lomo Embuchado

Lomo embuchado is a traditional Spanish cured pork loin, seasoned with spices and air-dried to perfection.

Ingredients - Serves 8

Trim any excess fat from the pork loin.
In a small bowl, mix together the paprika, garlic powder, black pepper, and salt.
Rub the spice mixture all over the pork loin, ensuring it is evenly coated.
Place the pork loin in a large resealable bag and refrigerate for 24 hours to marinate.
After marinating, remove the pork loin from the bag and pat dry with paper towels.
Brush the pork loin with olive oil to help with the drying process.
Hang the pork loin in a cool, dry place with good air circulation, such as a curing chamber or a well-ventilated room.
Allow the pork loin to air dry for 2-3 weeks, or until it reaches the desired level of firmness.
Once dried, slice the lomo embuchado thinly and serve as an appetizer or in sandwiches.
Store any leftover lomo embuchado in a cool, dry place or in the refrigerator.