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Tag Archives: Origen

Lomo of Guijuelo

Editor’s Note: Our resident contributor, Janelle Norman from Tapas Talk, has written a charming article on one of Spain’s most appreciated cured meats, Lomo. One my favorite “embutidos”, or cured meat, in Spain is Lomo Embuchado, or cured pork loin. Don’t tell anyone, but I like lomo almost more than […]