| | |  |  Pork Loins | Home » » » » Lomo Curado (Cured Pork Loin) by Campofrio (1 pound) | | | | | | | Description: | | Lomo Curado is a dry-cured pork loin that is very popular in Spain as part of a traditional tapas course. Always extremely lean, this cured meat is flavored with garlic, paprika, sugar and other spices, bringing out the full flavor of the pork. An exciting alternative to Serrano Ham or chorizo, slice it very thinly and drizzle the dish with extra virgin olive oil. Best served with Manchego cheese; it makes a great sandwich on crusty bread.- Please note that weights may vary slightly.
| | | Features: | |
• Dry-cured pork loin that is popular in Spain
• Traditional tapas course
• Extremely lean and high in protein
• Flavored with garlic, paprika, sugar and other spices
• Makes an awesome sandwich or to add to omelettes
| | | Product Details: | | | Average Customer Rating:
|  based on 2 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 2 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
1 of 1 found the following review helpful:
 Yes, but try thisDec 02, 2007
By irfwood
The previous review, faulting the Campofrio lomo because of its hardness, is accurate, and I was at first equally disappointed. But I hit on the idea of microwaving a slice, much as one might microwave stale bread to soften it. This works! I microwave a slice (a little tough to cut, but I use a sharp knife and keep my fingers safe) on high heat for about seven seconds. It softens, becomes easily chewed, and the flavor comes out fully. I've become addicted!
3 of 4 found the following review helpful:
 Very hard... but flavor is goodFeb 06, 2007
By Carlos Gonzalez
I had previously bought the Lomo Iberico which was approximately $80.
I bought this one because it was a lot cheaper, and Campofrio is a known brand in Spain.
I was disappointed because it was very hard which made it difficult to cut. Also, the lomo had a deep fold across the length of it (a small fold is normal), which coupled with the hard texture made it difficult to serve to guests (even the fat around the edges was hard).
The flavor was good, but it was not excellent.
Next time, I will buy the Iberico again. Yes, it's more expensive, but it's smoother, has better flavor, and a lot easier to cut and prepare for serving guests.
| | |
|
