Cured Meat

Lomo – Dry cured pork loin with smoked paprika

 

Meat Cut: 

Dry Cured Pork Loin

 

 

100% New Zealand Pork loin

Seasoning: Organic Salt, Organic Pepper, Smoked paprika
Aged:  Minimum 8 weeks
Packaging: Vacuum pack - about 1 Kg (Size will vary but you pay by the actual weight)
Tasting notes: Lomo needs to be sliced as thinly as possible and left to breath where it will begin to “sweat”. Bringing up to room temperature will greatly enhance the lomo’s flavour. Lomo goes very well with cheeses, either mild or stronger cheese, complete this trio with a bottle of good red wine and you have some fabulous flavours working harmoniously together. Fruits also work well, orange, grapes, kiwi and apple all add a freshness to the flavour combination.

 

Read 947 times Last modified on Sunday, 05 June 2016 01:07

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.