Spanish Cured Pork Loin
The Spanish Cure Pork Loin (also
known as the Spanish Lomo)

is

internationally known thanks to its
great quality and exquisite taste. It is,
perhaps, the kind of cured cold meat
that consumers like best. The Spanish
Lomo is a product that comes from
Iberian pigs and is characterizes by
its soft and slightly spicy taste, as well
as its great nutritional value. This is
due to its high protein content, which is around 50%, and its low fat content (roughly
8%). It resembles a long and thick bar that takes shape from its elaboration process;
and the weight is around 1 kilogram.
It is served cut in thin slices, so its delicate taste can be fully appreciated. The first
thing that draws our attention is the pinkish color it has, which is interspersed with small
portions of fat. To eat it on a slice of crunchy fresh bread will highlight its properties
and taste, although it can be eaten in a sandwich. However, in order to fully appreciate
its taste, it should not be eaten together with products that may alter its flavor, such as
cheese, sauces, pickles, etc. Nonetheless, a Catalan (Catalonia) bread presentation
(called pa amb tomaquet) is much more advisable, as the bread is rubbed with a ripe
red tomato, sprinkled with some oil and a little salt. All of which adds a touch of
delicacy that cannot be easily matched.

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