Cured pork loin

Lomo embuchado is a type of sausage traditionally made from pork. This is a lean cut of pork, usually from the loin region, that is seasoned with a mixture of salt and spices, and then allowed to rest for a time to allow the flavors to infuse into the meat.

Once seasoned, the stuffed loin is stuffed into a natural casing, usually pork, which acts as a casing during the curing process. It then undergoes a drying and curing process, which can take several weeks or months, depending on the recipe and environmental conditions.

The final result is a sausage with an elongated and cylindrical shape, a dark reddish color and an intense flavor. The texture of stuffed loin is usually firm and tender, and it can be consumed both in thin slices and in thicker pieces.

The embuchado loin is highly appreciated in Spanish gastronomy and is used as an ingredient in sandwiches, tapas and cold dishes. It is usually cut into thin slices and can be consumed alone, as part of a charcuterie board, or combined with other ingredients in preparations such as sandwiches or salads.