Lomo - Smoking Goose

Lomo - Smoking Goose

Hand trimmed pork loin cured with black peppercorn, garlic and paprika, then air dried whole and sliced thin. This is lomo in the Spanish sense: lean, savory and firm, closer to a cured cut than to a salami.

Why you'll love it

• Whole muscle, hand trimmed — made from the loin itself, so the slice is lean and even.
• Peppercorn, garlic, paprika — a simple cure that lets the pork stay the loudest thing on the plate.
• Sliced thin — the right cut for a slice that folds instead of tearing.
• Air dried — the cure concentrates the meat rather than cooking it.
• Made in the USA — produced by Smoking Goose in Indianapolis, Indiana.

How to enjoy Lay it on a tapas plate with olives and manchego, tuck it into a sandwich, or drape it over a board next to something soft. A dry sherry or a light red works.

A lean, savory counterweight to the salamis on the board, and a good one for tapas night.