Coming in July: Lomo/Lonzino (Dry-cured pork loin)!
I've been saving up my loins for what seems like forever in order to make Lomo happen. It's seasoned withs smoked paprika, garlic, oregano, french thyme and rosemary. Then dry-cured for 2 months! It will even come pre-sliced.
Arriving in JULY
(Photo is not mine and I'm borrowing it until July, though I can only hope my loins will come out heart shaped like these.)