Sweet Prickly Pear Cured Lomo

In the hill country of central Texas they’re doing a lot of things right when it comes to pigs. For one they’re raising 100% Ibérico pigs from Spain, which are justifiably famous for their flavor. The pigs root and roam and live their lives outdoors for eighteen months—forever in the commercial pig world. They gobble up acorns, mesquite beans, and more, which marbles the fat and supercharges the flavor.

Lomo is the Spanish word for loin, and after curing for 60 days with prickly pear nectar, salt, and smoked paprika it’s a lean, delicate, slightly sweet tidbit with a savory/umami undertone. It works on every charcuterie tray you could create, and all the cheeseboards, too. A must for salume lovers.