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Charcuterie: Lomo

Pork tenderloin never tasted so good. Lomo is Spanish charcuterie that, while it might take a bit of time to result in a finished product, is not difficult to do at home. Using a dry cure of turbinado sugar, Prague powder, peppercorns, fennel seed, and other spices, it's just a matter of rubbing & marinating for a couple weeks then letting it dry in a cool yet humid area (ours is a small closet with a bucket of water underneath) for 6-7 weeks. Super thin sliced, it is a lovely treat.


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