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 (permits water removal) 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.
Whole loin, trimmed of outside fat1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Pimentón, sweet20 g3 Tbsp
Oregano3.0 g3 tsp
Garlic30 g1 oz
Olive oil45 ml3 Tbsp
  1. Rub in a generous amount of salt (as needed) all over loin. Hold in refrigerator for 12 hours. Wash briefly and pat dry.
  2. Mix salt (25 g) with spices and oil. Rub in all over the loin. Marinate in refrigerator for 48 hours.
  3. Stuff the loin into 55-70 mm hog casing or beef middles. The length of stuffed loin around 70-90 cm (28”).
  4. Dry at 12-14° C (53-57° F), 75-80% humidity for 6-8 weeks.
The sausage is ready to eat - consume cold.

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