Lomo Ibérico Extremeńo
Lomo Ibérico Extremeńo originates in Extremadura, a western Spanish region bordering Portugal, comprises the provinces of Cáceres and Badajoz. It’s a remote area of mountains, forests, lakes/ plenty of oak trees and reserves. Black Iberian pigs roam in the area and consume acorns from oak groves. This special diet of acorns, herbs and grass, along with lots of exercise, gives Iberic meat its delicate flavor and a texture.
|Pork loin from Iberian pig||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Pimentón de la Vera||25 g||4 Tbsp|
|Oregano, dry||3.0 g||6 tsp|
|Garlic, diced||15 g||4 cloves|
|Olive oil||30 ml||2 Tbsp|
|White wine||15 ml||1 Tbsp|
- Trim off any fat from the loin.
- Make marinade by mixing salt and spices with oil and wine.
- Cover the loin with marinade and marinate for 48 hours in refrigerator.
- Stuff into 55-70 mm pork bung forming straight links about 45-60 cm (18-24”) long.
- Hold in a drying chamber at 10-12° C (50-53° F), 80% humidity, for 40 days.
- Hold at room temperature (on in drying chamber) at 18° C (64° F) or lower until fully cured what will take about 3-4 months, depending on the diameter of the sausage and drying conditions.