Sliced Lomo Serrano Dry-Cured Pork Loin by Fermín

Spanish 'lomo embuchado' is the prince of dry cured sausages in Spain. A whole pork loin is seasoned with garlic, sea salt and smoked paprika from La Vera, then cured for 90 days.

The resulting sausage is lean with an intense flavor and is naturally low in fat. In Spain lomo is often preferred even to Jamón Serrano, which is treasured across the country.

The ideal way to serve this fine cured meat is by slicing it very thinly, then seasoning it with a sprinkling of fine olive oil. Here we have sliced the lomo ourselves, so all you have to do is place the slices on a platter and serve with some slices of Manchego cheese and a fine Spanish wine.

Is lomo ready to eat straight from the package?

Yes, lomo is fully cured and can be eaten without cooking.

How should I store sliced lomo sausage?

It may be stored at room temperature for several days unless the packaging states otherwise. For longer-term storage, refrigerate it.

What’s the best way to serve cured sausages like lomo?

Serve them at room temperature for optimal flavor and texture.

How do I store leftovers?

Tightly wrap leftovers in plastic and refrigerate them. They can be kept in the fridge for up to one week.

Are small white crystals on the sausage safe to eat?

Yes, those are amino acid crystals and are completely safe to consume.

What signs mean the sausage should not be eaten?

If the sausage has green or black mold or an unpleasant odor, it should be discarded.

How are perishable items shipped?

La Tienda ships refrigerated items in a recyclable cooler or insulated package with frozen ice packs to arrive in top condition. 

How will my order be packed?

La Tienda packs products carefully to ensure they arrive in top condition. Cold items are packed with insulated packaging and ice packs to preserve freshness. Items will arrive in La Tienda branded boxes.