Lomo embuchado is the prince of sausages. A whole pork loin is cured to perfection, ready to be sliced thinly into delicate slices. It is cured with garlic and smoked pimenton paprika for a full savory flavor. Because it is so lean, many people prefer lomo over jamón Serrano and chorizo. Quality ingredients and 90 days of curing in the cool mountain air make this the finest lomo available in the U.S. Our supplier, Fermín, is the only company using 100% Spanish pork. The loins are cured at its facilities in the historic mountain village of La Alberca. To enjoy this delectable cured meat, slice very thinly and drizzle with extra virgin olive oil for a classic taste of Spain. Great as a tapa with Manchego cheese or jamón slices. It also makes a great sandwich on a crusty roll. This lomo is approximately two inches thick. Fermín lomo Serrano is made solely from authentic Serrano pork loins from pigs raised and cured in the mountains of Spain.