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 fat||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Pimentón, sweet||20 g||3 Tbsp|
|Oregano||3.0 g||3 tsp|
|Garlic||30 g||1 oz|
|Olive oil||45 ml||3 Tbsp|
- Rub in a generous amount of salt (as needed) all over loin. Hold in refrigerator for 12 hours. Wash briefly and pat dry.
- Mix salt (25 g) with spices and oil. Rub in all over the loin. Marinate in refrigerator for 48 hours.
- Stuff the loin into 55-70 mm hog casing or beef middles. The length of stuffed loin around 70-90 cm (28”).
- Dry at 12-14° C (53-57° F), 75-80% humidity for 6-8 weeks.
The sausage is ready to eat - consume cold.