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Meat from Spain
Lomo embuchado is a whole pork loin that is salted, seasoned with an adobo marinade, stuffed into a casing and cured. It is mainly a dry-cured meat rather than an acid ferment, though surface yeasts such as Debaryomyces hansenii grow on it. Spanish law caps its moisture at 55 % and sets at least 70 days of curing for ibérico loin.
| Whole pork loin | One piece, practically free of external fat, aponeuroses and tendons[rd474-2014] |
| Salt2 % of loin weight | [choe2014] |
| Seasoning (adobo) | The study used 4 % Korean red pepper paste, 1 % onion, 1 % garlic and 1 % ginger powder, a Korean adaptation[choe2014] |
| Nitrite0.02 % of loin weight | One study's figure. It does not say whether this is pure sodium nitrite or a curing-salt mix, so it is not a home dose[choe2014] |
| Casing | Natural casing or artificial wrapping; cattle large intestine in the study[rd474-2014][choe2014] |
| Starter | spontaneous |
Total time across the recorded steps: 52 days – 3.2 months
What changes: The whole pork loin is trimmed of fat and fascia
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lomo embuchado is a whole pork loin that is salted, seasoned with an adobo marinade, stuffed into a casing and cured. It is mainly a dry-cured meat rather than an acid ferment, though surface yeasts such as Debaryomyces hansenii grow on it. Spanish law caps its moisture at 55 % and sets at least 70 days of curing for ibérico loin. Made in 4 steps over 52 days – 3.2 months. The longest step, cure and mature, takes 45 days – 3 months (Choe H.S 2014) and runs at 12 °C (Choe H.S 2014). Salt is 2 % (Choe H.S 2014). Debaryomyces hansenii, a yeast isolated from naturally fermented lomo embuchado; an inoculated strain grew on the surface of Iberian loin does most of the fermenting.
| Main step | 45 days – 3 monthsReported[choe2014][ramosmoreno2019][rd4-2014] | Cure and mature |
|---|---|---|
| Temperature | 12 °CReported[choe2014] | Cure and mature |
| Salt | 2 %Reported[choe2014] | Salt and season, then rest cold |
Lomo embuchado is a single whole muscle, salted only briefly and then cured, not a minced and fermented sausage like chorizo. Unlike ham, it gets only a short salting before drying.
Spanish quality standards cap the moisture of lomo embuchado at 55 % and require at least 70 days of processing for ibérico loin; it is eaten without cooking. This is raw pork, and CDC says curing, drying or smoking alone does not consistently kill Trichinella worms. CDC also says freezing pork less than 15 cm thick for 20 days at -15 °C kills them. Pure sodium nitrite is a white crystal that can be mistaken for salt, and swallowing it can cause methemoglobinemia, which starves the body of oxygen. Keep it labelled and do not treat the study's 0.02 % as a tested home recipe.
Every number is labelled with how it is known. How this atlas is made
Spanish law treats "caña de lomo", "lomo embuchado" and "lomo" as regional names for the same product.
