Lomo is prepared from the pork loin from which the outer fat has been trimmed. The meat is marinated in a brine with, among other things, pepper, paprika, oregano, lemon, and olive oil. For the drying process, which takes at least three months, the outside is rubbed with smoked paprika. After drying, the meat of the lomo acquires a recognizable reddish-brown color. Lomo is soft and delicate in flavor and has a fine aroma. Lomo is also a tasty component of a tapas or charcuterie platter.
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