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 the skin and connective tissue from the loin. Hold in refrigerator for 24 hours at 0-2° C (32-35° F).
- Make a strong curing solution of Baume 20° (80° Salometer) by dissolving 290 g of salt and 40 g of cure #1 in 1250 ml of water. This amount of solution is enough for 2-3 kg loin.
- Immerse loin into the curing solution, keep it submerged and hold in refrigerator for 3-4 days. Wash the loin briefly with water to remove salt crystals, then soak it in cold water for 12-24 hours to equalize salt distribution. Hang it to dry until the loin stops dripping water. Pat it dry with paper towels.
- Mix spices with a little of water or white wine to create paste. Remainder: multiply the above ingredients per weight of loin.
- Rub the paste into the loin all around and hold 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.