Cańa de Lomo (Lomo Embuchado de Huelva)
Cańa de Lomo (Lomo Embuchado de Huelva) originates in Huelva, an old port city, in southwestern Spain, the capital of the province of Huelva in the autonomous region of Andalucía. To the north of the city there is a number of mountain ranges and national parks with many oak forests (“dehesa”) where Iberian pigs roam free on and feed between December and April on oak acorns (“bellota”). During that time an average Iberian pig (Pata Negra) consumes 10-11 kg (22 lbs) of acorns each day. This diet influences the flavor and the texture of its meat and fat.
|Whole Iberian pig pork loin||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Pimentón||30 g||5 Tbsp|
|Garlic, diced||15 g||4 cloves|
|Olive oil||30 ml||2 Tbsp|
|White wine||15 ml||1 Tbsp|
- Trim the loin off any fat. Keep at 0° C (32° F) for 24 hours.
- Rub in salt (as required) all over the loin and refrigerate for 24 hours.
- Wash the loin briefly, then cover all around with marinade made by mixing salt (30 g), oil, wine and spices. Hold for 48 hours in refrigerator.
- Stuff into 50-60 mm pork bungs or beef middles. The sausage is in a shape of a cylinder about 70 cm (28”) long.
- Dry at 14-15° C (57-59° F), 75% humidity, for 2 months. The temperature in the drying chamber was usually controlled by maintaining a slow burning fire and humidity with pans filled with water.