This is the loin of the pig which is cured 90 days and produced with paprika both on the rind and mixed into the grain of the meat, as is customary in Spain. It is pink to deep pink with a layer of fat around the perimeter. The only purebred loin in the U.S. market, Lomo is extremely tender and flavorful. The smoky paprika balances the intense flavor of the pork.
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