Lomo Recipe

Trim and weigh

Trim silver skin and any large exterior fat from the pork loin so meat is an even log shape about 1.5–2 inches thick. Pat dry with paper towels and weigh to confirm ~2 lb.

Prepare dry cure

In a bowl combine kosher salt, cure #1, granulated sugar, sweet smoked paprika, hot smoked paprika, black pepper, garlic powder, dried oregano, and dried thyme. Mix thoroughly so spices and cure are evenly distributed.

Apply cure

Rub the dry cure mixture all over the pork loin, pressing to adhere. Make sure ends and any crevices are well covered. Place bay leaves and peppercorns around the pork in the container (do not mix them into the surface), then transfer the pork to a nonreactive container or large zip-top bag. Pour the red wine, dry sherry and olive oil around the pork (not directly washing away the rub) to create a marinade that will flavor and moisten during the cure.

Vacuum or weigh down

If using a zip-top bag, press out as much air as possible and seal. If using a container, cover tightly with plastic and place a weight on top (a small plate with cans) so the cure remains in contact with the meat throughout. Place in the refrigerator.

Cure in refrigerator

Refrigerate for 4–7 days depending on thickness and desired cure intensity. Turn or flip the pork every 24 hours and redistribute accumulated juices over the surface. For a 2 lb loin, 4 days will give a lightly cured lomo; 6–7 days will be firmer and more cured. Total curing time should be minimum 24 hours per inch of thickness—do not exceed recommended cure #1 limits (follow package instructions for safe amounts).

Rinse and dry

After curing, remove the loin from the bag or container. Rinse thoroughly under cold running water to remove excess cure and spices. Pat completely dry with paper towels.

Optional air-dry (to develop pellicle)

For best exterior texture, place the rinsed loin on a rack set over a tray in the refrigerator, uncovered, for 12–24 hours to form a tacky pellicle. This step concentrates flavor and improves color.

Roast or slow-bake to finish (traditional Spanish lomo is cured then lightly cooked)

Preheat oven to 275°F (135°C). Place the loin on a rack in a roasting pan. Roast until internal temperature reaches 140°F (60°C) for medium, about 30–45 minutes depending on size. Because the loin has been cured with cure #1, cooking to 140°F is recommended for safety. Remove from oven and let rest 15–20 minutes (carryover will raise temperature a few degrees).

Slice and serve

Brush lightly with 1 tsp olive oil if desired, slice very thinly (1–2 mm) across the grain for lomo-style presentation. Sprinkle chopped parsley and serve with lemon wedges. Store leftovers wrapped and refrigerated; sliced lomo keeps 5–7 days refrigerated or can be vacuum sealed and frozen.

If serving warm, arrange slices on a warmed platter and drizzle a few drops of extra-virgin olive oil and a squeeze of lemon. If serving cold or as part of a charcuterie board, let the cooked loin chill thoroughly, then slice thin and garnish with chopped parsley and lemon wedges.