Lomo Embuchado de Segovia

Lomo embuchado is a Spanish pork loin which is cured with salt, garlic and paprika and stuffed into a natural or artificial permeable casing. The loin is left to dry for 2-3 months depending on its diameter. As its name suggests Lomo Embuchado de Segovia originates in Segovia city in Segovia province of Castilla-León region of Spain.
MeatsMetricUS
Whole pork loin2-3 kg4.4-6.6 lb
Ingredients per 1000g (1 kg) of meat
Coarse salt for salting loinas neededas needed
Cure #25.0 g1 tsp
Pimentón, sweet30 g5 Tbsp
Oregano3.0 g3 tsp
Garlic10 g3 cloves
Olive oil60 ml2 oz fl
Instructions
  1. Trim off the skin and connective tissue from the loin. Using force rub in a generous amount of salt (as needed) all over loin. The loin should rest in a suitable container on a layer of salt and be well covered with salt all around leaving no exposed areas. Hold in refrigerator for 24 hours.
  2. Brush off the salt, wash briefly in running water and pat dry with paper towels. Mix all ingredients with wine and oil together to form the marinade paste. Remainder: multiply the above ingredients per weight of loin.
  3. Apply the paste all around the loin. Hold in refrigerator for 48 hours.
  4. Wipe off the paste and stuff the loin into 55-70 mm beef bungs (tripa cular). The length of stuffed loin around 70-90 cm (28”).
  5. Ferment/dry at 18-22° C (64-72° F), for 15 days.
  6. Dry at 12-14° C (53-57° F), 75-80% humidity for 6-8 weeks until the sausage loses 33% of its original weight.
Notes
Consume raw.
The size of the casing is chosen to fit the loin snugly. A little oil is occasionally applied to the surface of the loin to make the operation easier. One end of the loin is tied with butcher twine and the loin is pulled through the casing. Then, both ends are tied and a hanging loop is created. Pork bung is a traditionally used casing for drying loins and its structure (surface holes) is perfect for extended drying. Artificial casings can also be used as long as they are permeable (allow moisture and smoke to go through), however, in most cases for artificial cases the drying cycle is shorter, so weigh the loin to verify that it lost 33% of its original weight.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs