A cured meat made from pork loin that is marinated in herbs and spices and then air dried. Lomo has very little fat compared to other cured meats. All the fat is removed from the meat, and then it is marinated in a mixture of seasonings similar to the chorizo. The marinated loin is stuffed in a casing and air-dried for three to four months to retain its tenderness.
Serving Suggestion: Take it out from the refrigerator and thaw for 2-3 minutes. Remove from packaging and serve in a charcuterie platter. No need to cook or reheat.