Who has never tried pork loin? I would dare to say that very few people and, do you know why? Because the flavor of cured and stuffed loin will make any palate fall in love. In addition to its exquisite and fine flavor, it is addictive, like other Spanish foods, for example lupins and pipes that many of you surely know and cannot find outside of Spain.
But we are going to go by parts, in addition to explaining what it is and the characteristics of this cured loin, we will show you the different types that there are. In this post we are going to give you a master class of what you can find in the market and, in this way, be an expert in this type of sausage.
What is pork loin?
The pork loin is another of the typical Spanish dishes of the peninsula. It is a type of cured loin that comes from pork, free of external fat, salted, marinated and finally stuffed, hence the name, in natural pork casing to proceed to its drying and curing.
For those of you who don’t know, stuffing is synonymous with stuffing. It differs from chorizos and longanizas by its meat, which is shredded, while the loin is introduced into the gut of a whole piece of marinated loin tape. You can find a wide variety of sausage loins right here.
If you consider yourself a gourmet and you are a fan of cold cuts; the pork loin will be your best ally.
Undoubtedly, good times are always accompanied by good wine, but good wine lapses without a good loin. It is when the loin cane appears on the scene to give you that top moment of pleasure, either with friends, family, as a couple or simply give yourself that pleasure watching the latest Oscar-winning film.
Also, doing a review for all types of loins, cured loin is one of the healthiest. It does not contain starches or added sugars, like other sausages, and it provides us with quality nutrients. Now we will show you in more detail the benefits and properties of this food.
Benefits and properties of cured loin
• Helps to overcome stress and depression, due to its high content of vitamin B1. Besides being considered a food with relaxing and anti-stress properties.
• Contains B3 vitamins that benefit the circulatory system.
• Recommended for athletes to consume as it is a very energetic food that helps muscle development.
• It is a food very rich in sodium, which is an essential mineral when we suffer from ketosis (metabolic disease).
How do you make homemade pork loin?
Surely if you have come this far it is because you live abroad and this typical food of Spain is not any pork loin anywhere, that is why you have decided to make it on your own. Well, Gastronomic Spain will teach you how to do it, however this tenderloin recipe is more like a curiosity, since we can send it to you anywhere in Europe:
The main thing to make a good marinated tenderloin is to have a good tenderloin tape. Once between the hands, it must be cleaned of grease, but be careful! We should not remove all of it, only the largest part so that it does not dry out.
Note: to later put it in the gut, it will be easier to cut it in the center and then marinate it more easily.
Next we add salt and sugar in the proportion of 3 cups of salt, for one of sugar. In a container where the loin enters well, we make a bed of 3 centimeters thick, put the loin and cover well with the rest of the salt.
The next step is to put it in the fridge, about 48 hours. After this time we wash it well and dry it.
In a mortar we put the peeled garlic, the oregano, the paprika and the salt, we crush everything and we add the oil, little by little, until it forms a thick but manageable porridge, with it we spread all the meat well until it is well covered.
With a bandage we wrap and squeeze the entire back, as if it were a mummy, then we wrap it in kitchen paper and leave it in a cool place in the house, for example, in the vegetables part of the refrigerator. minus 10 days, until when we touch it we feel it firm.
We unwrap it, and we have our homemade loin ready to eat.
Different types of cured loin and Iberian loin
Among the family of cured loin, we find different types. Among them we find the Iberian loin and the white pork loin. Basically the difference between the two is the pig’s genetics since they come from different trunks and, therefore, have their own characteristics within their DNA. Now we will show you in more detail each one.
Iberian pork loin, another star of sausages
As its name indicates very well, the Iberian loin cane comes from the Iberian breed and can only be found in the southwest of Spain and Portugal.
Iberico porks are raised on natural pastures and acorns and spend between 2 and 4 months in pasture. Depending on the feeding of the animal in its breeding stage, we can find two types of Iberian loin: acorn-fed Iberian loin and Iberian bait loin.
Acorn-fed Iberian loin
The acorn-fed Iberian loin or acorn loin is one of the noblest parts of the pig. It is made in the same way as the whole pork loin, without the outer fat, marinated and stuffed in the natural casing.
It is very rich in protein. In fact, it is recommended to take it during childhood, adolescence and pregnancy. And for those who are sports lovers it is more than recommended, since it helps to develop muscle mass.
Iberian bait loin
It is known as the Iberian loin of bait or bait loin. This type of loin is distinguished from the previous one by its origin. The pigs are fed exclusively cereal-based feed. This makes your fat much healthier than the rest. In this way, its color, its infiltrated fat and the smell make the Iberian bait loin a delicious delicacy.
The white pork sausage loin
White pork comes from different breeds such as Duroc, Large White or Pietrain, among many others. These types of animals can be found anywhere on the peninsula, since they are raised throughout the country.
In addition, their upbringing is intensive, what does that mean? They live on farms where they have access to food without being able to move freely. That is why this type of pig has more fat than Iberico porks.
The loin of Orza: Another typical pork loin among Spanish dishes
One of the products most demanded by Spaniards living outside of Spain is the lump loin. A very typical village meal, of a lifetime, especially in Castilla León, Castilla La Mancha and Aragon.
Its cooking consists of cooking pieces of the pork loin ribbons in olive oil at a low temperature, this process is called confit. The process lasts between 2 and 4 hours and the result is a very juicy tenderloin that can be eaten both hot and cold.
As a curious fact, before the Loin of Orza was very popular for that very fact, today it is still popular for its great flavor, its tenderness and its juiciness. In the beginning, it was cooked in such a way that it will last a whole year. But this lifelong dish is still with us, because it is delicious.
Do you want to become a masterchef? Here we show you the most delicious acorn loin and bait loin recipes
Undoubtedly, many recipes can be made with stuffed loin. We promised to become an expert in stuffed loins and now it is your turn to become a masterchef.
Potato pie with cottage cheese and acorn loin
1. Peel and wash the potatoes. Leave in cold water for 30 minutes. Beat the eggs as for the omelette, that is, little, and add the yogurt and the crushed cottage cheese with a fork. Finally season.
2. Cook the sliced potatoes until tender but not falling apart. Place in a source, better if it is made of clay, greased. Pour the milk. Season and cover with the cured loin.
3. Cut the acorn loin to taste and reserve
4. Mix the eggs well with the cheese and add to the source along with the acorn loin. Bake in a preheated oven at 180ºC for about 35 minutes. Sprinkle with the parsley.
Bait tenderloin rolls stuffed with rice salad
1. Cut the bait loin into thin and elongated slices. We cook the rice with a pinch of salt and water.
2. Meanwhile, we prepare the vegetables: wash the tomato and carrot and cut them into small pieces. We also chop the hard-boiled egg.
3. We mix these ingredients and add the corn and rice already cooked and well drained.
4. Season with a few drops of oil and mix.
5. Place a little of this salad on top of each slice of bait loin and make a roll.
6. We water with a little balsamic vinegar, olive oil and salt, to taste.
Where can you buy the pork loin?
If you have gone from Spain to a city in Europe, either for work, love, or simply to live an experience and you have nowhere to buy your favorite Spanish foods … Without a doubt, Gastronomic Spain is your greatest discovery.
This online store of Spanish food products can reach your home in a matter of days and without additional costs, that is, FREE shipping.
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