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 pig1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pimentón de la Vera25 g4 Tbsp
Oregano, dry3.0 g6 tsp
Garlic, diced15 g4 cloves
Olive oil30 ml2 Tbsp
White wine15 ml1 Tbsp
  1. Trim off any fat from the loin.
  2. Make marinade by mixing salt and spices with oil and wine.
  3. Cover the loin with marinade and marinate for 48 hours in refrigerator.
  4. Stuff into 55-70 mm pork bung forming straight links about 45-60 cm (18-24”) long.
  5. Hold in a drying chamber at 10-12° C (50-53° F), 80% humidity, for 40 days.
  6. 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.
Consume raw.

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