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Ingredients
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Meat
Cure Mix
Optional Finish
Method
Preparation and Curing
- 1
Trim the Pork Loin
Trim the pork loin of any excess fat or silver skin. Pat dry with paper towels.
- 2
Prepare Cure Mix
In a bowl, combine kosher salt, sugar, smoked paprika, black pepper, garlic powder, oregano, and curing salt. Mix thoroughly.
- 3
Apply Cure
Rub the cure mix all over the pork loin, pressing it into the meat to ensure full coverage.
- 4
Refrigerate to Cure
Place the pork loin in a vacuum-sealed bag or tightly wrapped in plastic wrap. Refrigerate for 10–14 days, flipping daily to redistribute the cure.
Rinsing and Drying
- 5
Rinse the Loin
After curing, remove the pork loin from the bag. Rinse off excess cure under cold water or wipe with white wine.
- 6
Dry the Loin
Pat the loin dry thoroughly with paper towels. Let it air-dry uncovered in the refrigerator for 24 hours.
Aging
- 7
Wrap and Hang
Wrap the pork loin in cheesecloth or place in a dry curing net. Hang in a curing chamber at 55°F (13°C) with 70–75% humidity for 4–6 weeks, or until it loses about 30% of its weight.
- 8
Check for Readiness
Check weight loss and firmness. Once cured, the Lomo Serrano should be firm and dry to the touch with a deep red color.
Serving
- 9
Slice Thinly
Slice the Lomo Serrano thinly across the grain using a sharp knife or meat slicer. Serve as part of a charcuterie board or on its own.
