Cured Pork Loin - Caña de Lomo


The cured pork loin - Caña de Lomo - is a type of Iberian sausage that is obtained from ileospinal of pig muscle. It's a virtually fat-free piece. Once the piece is selected is marinated with salt, paprika from la Vera and natural garlic.

After being marinated, the parts macerated fresh places within three to five days, after which are embuchadas in gut and burn on coal very slowly.

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