'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.

Up




X Switch to mobile version

X
Spain SevilleMadridBarcelonaA CoruñaMalagaCordobaGranadaValenciaCáceresLugoCastellón - CastellóMurciaLleidaCadizPontevedraHuescaVizcaya - BizkaiaLa RiojaGuipúzcoa - GipuzkoaCantabriaToledoBurgosAlicante - AlacantAsturiasAlmeríaTarragonaHuelvaJaénÁlava - ArabaÁvilaTeruelZamoraZaragozaCiudad RealLeónSalamancaGironaSegoviaCuencaOurenseBadajozNavarreValladolidSoriaAlbacetePalenciaGuadalajaraCanary IslandsBalearic Islands
X
Baleares MajorcaIbizaMinorcaFormentera
X
Canarias Gran CanariaLa PalmaTenerifeGomeraLanzaroteFuerteventura