Lomo embuchado
Lomo embuchado [ 'lomo embu'tʃaðo ] (Spanish literally pressed pork loin ) is a Spanish meat product made from pork loin . It is generally sold in natural pork casings . To make it, the meat is cured for a day or two , then rinsed and hung for a few days until it is dry. It is then marinated with a mixture of olive oil , oregano , garlic and paprika powder . The subsequent storage time is at least two months.
If the pigs are Iberian pigs , this sausage is called Lomo embuchado ibérico . The manufacturing process and seasoning are basically the same.