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| SPANISH
LOMO |
FOOD
& COOKING ARTICLE |
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Lomo
- an Artisan Surprise
by
Orce Serrano Hams
What
is Lomo?
Lomo
can be purchased in Spain in two forms - cured and uncured;
the latter is simply a pure loin of pork with very little
fat, the finest fresh loin from the pig. Fresh lomo
is ideal for many recipes given its low fat content,
our favourite is "Lomo con fino" or loin of
pork cooked in Jerez Sherry and garlic - very nice!
Cured
lomo is a little more diverse as it comes in various
forms and sizes, you can of course buy a full loin of
fresh lomo but a full cured loin tied to a wooden board
is to say the least impressive. Ideal for large functions
the tapas and flavours from such a loin are a true artisan
experience. Normally a pure cured loin comes vacuum
packed, is quite soft with the centre being a real melt
in the mouth experience. There are however other
kinds of lomo to be savoured . . .
Lomo
Corteza is a full (or part of) loin which has
been cured with Rosemary and other herbs. Unlike the
pure loin the lomo Corteza is from the outer side of
the loin and still possesses the layer of fat and also
the rind. Firmer in texture but ultimately delightful
for a mixture if herby flavours. These loins can come
up to a meter and a half in length so a real showpiece
at any Spanish function.
Home
cured lomo is a pure loin that has been cured the old
fashioned way. Pieces are usually around a foot in length
and appear to be white due to the curing process. Firm
around the outer but with a superb texture inside these
pieces of lomo make great tapas and go down well with
any good red wine.
For
price per kilo good lomo is more expensive than Serrano
ham, a little like a fillet steak but very very different!
To taste cured lomo is to enter real artisan Spain,
a different flavour altogether from Serrano ham, just
as good but perhaps a little under-rated. Why we don't
know!
Perfect
Partners for cured lomo:
- Seasoned
olives (with garlic / oregano / thyme)
Apple
- Grapes
- Extra
virgin olive oil
- Vine
tomatoes (peppered)
- Red
wine
- Fino
Sherry
- Fresh
red peppers
www.orceserranohams.com
©
Copyright 2008 Orce Serrano Hams - www.orceserranohams.com
Published
21 January 2008
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