Lomo Curado

It is dried tenderloin from the “superior” part of the pig. The meat is stored at a temperature of about two degrees for several days. Then leave in the marinade for three days in a mixture of sea salt, paprika, garlic, and other spices and seasonings. The resulting product is packed in a natural shell and dried in special dryers for 4-5 months. 

Lomo Curado is made from the thinnest cut of the pork tenderloin. The product has a light red color on the outside and bright red on the inside. The meat is eaten in dried form, cut into thin slices.