Cana de lomo in australia
Discover Spanish lomo cured pork tenderloin, the different types, cuts and flavours of what is one of Andalucia’s prized cured meats.
If lomo is one the finest Iberico pork products – some argue it is superior to the jamon itself — Lomo Ibérico de Bellota is the ultimate Iberico sausage!
Caña de Lomo Iberico, or cured loin, is a special product made from loins of acorn-fed pigs
Cured Loin of Pork
Caña de Lomo Iberico, or cured loin, is a special product made from loins of acorn-fed pigs. Each animal has only two loins, as opposed to two back hams (jamones), and two shoulder hams (paletillas). Elaborated with the complete loin, marinated in a mixture of salt, garlic and paprika. After that, it is cured in natural drying sheds for 5 to 6 months.
Caña de Lomo Ibérico de Bellota (Loin of Pork) is one of the most loved parts of Iberian pork charcuterie. 100G, hand sliced and vacuum sealed.
Made from the whole back piece of the pig and cut by hand, it is seasoned with paprika, salt, garlic and spices. Hand-tied in natural casing it is cured slowly for about 4 months in the clean, dry air of the Sierra de Huelva. It has a thin, delicate texture and enough fat to give it a beautiful flavour. Made also from the black pig (Pata Negra) which is fed, free-range, on acorns and herbs, which imbue this wonderful meat with its special flavour and characteristics.
When serving, make sure to open the package at least 20 minutes before serving so it is room temperature and allowed to reach its full flavour potential.3