I've been saving up my loins for what seems like forever in order to make a small batch of Lomo, or dry cured pork loin. It's seasoned with smoked paprika, garlic, oregano, french thyme and rosemary. Dry-cured for 3 months, this is a delicious addition to a charcuterie board or for fancy snacking.
Comes pre-sliced and vacuum sealed on 2 oz boards
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