Servings: 1 lomo
Calories: 2642kcal
Ingredients
- 1 kg pork tenderloin
- 50 g fine Guérande salt
- 3 g sugar
- 1 tablespoon mild chorizo seasoning paprika, granulated garlic, Espelette pepper, smoked chili pepper, coriander, white pepper
- Sweet paprika
- Cracked black pepper
Procédé
- Mix the salt, sugar and chorizo seasoning
- Place this mixture and the pork tenderloin in a bag
- Hold the bag closed with your hand and turn it every which way to spread the spice and salt mixture over the entire surface of the tenderloin
- Vacuum-seal the bag and refrigerate it for 3 days, turning it over from time to time (if you don't have a vacuum sealer, press as much air as possible out of the bag)
- After 3 days, rinse the tenderloin under running water
- Pat the tenderloin dry with paper towels
- Tie the tenderloin with kitchen string
- Roll the tenderloin in the mixture of sweet paprika and cracked pepper
- Hang the tenderloin for 3 weeks in a cool, well-ventilated place
- A fine white bloom, dry and not sticky, appears, a sign that the drying conditions are ideal
Notes
- For a less salty flavor, reduce the salt to 25-30 g per kilo of meat
- Make sure the drying area is well ventilated to avoid dampness
- The white bloom is a sign of good fermentation and does not affect the taste of the lomo
Nutrition
Calories: 2642kcal | Féculents: 3g | Protein: 169g | Fat: 212g | Saturated Fat: 79g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 94g | Cholesterol: 720mg | Sodium: 19939mg | Potassium: 2874mg | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 152mg | Iron: 9mg
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