page_title: Cured pork tenderloin
section_title: Spain
hierarchical_section_title: Cured pork tenderloin / Spain
caption_attribution_description: English: A plate of Lomo Iberico Cebo (40g), very nice meat. At Barrica, Goodge Street.
context_page_description: Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America.
  It is typically salted or brined then dry-cured or smoked.
context_section_description: In Spanish cuisine, lomo embuchado is a dry-cured meat made from pork tenderloin, sometimes called caña de lomo or just lomo. It is similar to cecina, but with pork instead of beef.
caption: Spanish caña de lomo or lomo embuchado
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