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'Pintxos'. Bilbao, Vizcaya


Lomo embuchado

Lomo embuchado is cured pork-loin, stuffed as a sausage after being salted and marinated. These loins are left to cure in special drying sheds for a minimum of two months. The sausages measure 5 to 7 cm in diameter, and about 60 to 90 cm in length. The best kind is the one made from acorn-fed Iberian pigs, which has the best flavour because the pork fat seeps into the muscular fibres.

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