I have a fridge I converted to a charcuterie cabinet, made up a Spanish lomo using a tenderloin instead of a loin. Made it following the 2 guys and a cooler project.
Well today I met my target weight (35% loss)
And I’m quite pleased with how it turned out.
by Otherwise_Luck3625
6 Comments
Hi /u/Otherwise_Luck3625 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Yum. Looks delicious. Would you mind sharing the recipe?
👏🏼👏🏼👏🏼👏🏼
I’ve always made mine from Tenderloin to be honest and had great results – got one in the fridge now!
My recipe actually states “Tenderloin” *and* the sliced result that is so similar to what I’ve had in Spain that I assumed that was the proper cut to use?
Lomo embuchado is absolutely my favorite! So easy, so delicious! I no longer use bing or wraps….just a spritz of mold 600
Nice job! Grab a beef eye of round next and do bresaola, the process is identical.