Lomo (Cured Pork Loin) Umai Dry Bags

MothersBBQ's picture

Apr. 17, 2015

This Italian / Spanish cured pork loin either has a paprika coating (lomo) or not (lonzino).


Pork loin 454 Gram
Kosher salt 1 1/2 Tablespoon (Curing and salt is washed away)
Sugar 1 Teaspoon
Black pepper 2
Garlic powder 1 Teaspoon
Dried thyme 1 Teaspoon
Ground cloves 1/2 Teaspoon
Onion powder 2 Teaspoon



In a blender, add in all the spices and ground well.

Rub onto meat generously.

Transfer meat into a Ziplock place in your refrigerator for two 10 days to cure.

After the curing process, remove meat from bag, and rinse off cure under running water.

Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.

After drying is complete, slice thin.



Serve over your favorite sandwich. 

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 212Calories from Fat 87

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 59 mg2.46%

Total Carbohydrates 5 g1.7%

Dietary Fiber %

Sugars 2 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet