Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cured Pork Loin
Method
Preparation
- 1
Prepare the Cure
In a bowl, combine the sea salt, black peppercorns, garlic cloves (crushed), thyme, coriander seeds, and paprika. Mix thoroughly.
- 2
Cure the Pork Loin
Rub the cure mixture all over the pork loin, ensuring an even coating. If desired, pour the red wine over the pork for added flavor.
- 3
Wrap and Refrigerate
Wrap the seasoned pork loin tightly in plastic wrap. Place it in a dish to catch any moisture and refrigerate for 1-2 weeks, turning it every few days.
- 4
Drying Process
After curing, remove the pork loin from the fridge, unwrap, and rinse off the excess salt. Pat it dry with paper towels.
- 5
Air Dry
Hang the pork loin in a cool, dry place (ideally at a temperature of about 15-20°C) for an additional 2-4 weeks, until it is firm and has lost some weight.
- 6
Serve
Once dried, slice the lomo thinly and serve as part of a charcuterie board or with bread.