Lomo Embuchado

Ingredients

Pork loin

2-3 pounds, trimmed of excess fat

Olive oil

2 tablespoons

Salt

2 teaspoons, or to taste

Ground black pepper

1 teaspoon

Garlic powder

1 teaspoon

Sweet paprika

2 tablespoons

Instructions

1. Trim any excess fat from the pork loin to ensure even curing and drying. This step is crucial for achieving the best texture and flavor.
2. In a small bowl, mix together the sweet paprika, garlic powder, black pepper, and salt until well combined. This spice blend is the heart of the dish, so make sure it’s evenly mixed.
3. Rub the spice mixture all over the pork loin, ensuring it is evenly coated for maximum flavor. Don’t be shy; massage the spices into the meat!
4. Place the seasoned pork loin in a large resealable bag and refrigerate for 24 hours to marinate. This allows the spices to penetrate the meat deeply.
5. After marinating, remove the pork loin from the bag and pat it dry with paper towels to remove excess moisture, which is important for the drying process.
6. Brush the pork loin with olive oil to assist in the drying process and enhance the flavor. This will also help form a lovely crust during drying.
7. Hang the pork loin in a cool, dry place with good air circulation, such as a curing chamber or a well-ventilated room. Ideally, the temperature should be around 50-60°F (10-15°C) with low humidity.
8. Allow the pork loin to air dry for 2-3 weeks, or until it reaches the desired level of firmness. Check periodically to ensure proper drying and that no moisture is building up.
9. Once dried, slice the lomo embuchado thinly with a sharp knife, revealing its beautiful marbling, and serve as an appetizer or in sandwiches.
10. Store any leftover lomo embuchado in a cool, dry place or in the refrigerator to maintain freshness. It can also be vacuum sealed for longer storage.