Talk:Cured pork tenderloin

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lomo

Is lomo only italian? I have a package of "Cana de lomo iberico de cebo" in front of me, and its from salamanca spain. Here is a link to some spanish cured meats, including lomo http://www.spanishhampers.co.uk/cart/HAMpage3.html. Is there a difference between spanish and italian lomo? Is lomo originally italian? Is it italian at all? I can't seem to find any references on google to italian lomo, however I am finding plenty of references to Spanish lomo, eg " Lomo Curado (Cured Pork Loin) by Campofrio Lomo Curado is a dry-cured pork loin that is very popular is Spain as part of a traditional tapas course." From http://www.igourmet.com/shoppe/shoppe.asp?cat=3&subcat=Hams&price=&ScrollAction=2

I don't know much about this food, but I feel like this article could definitely have more information, and is possibly in need of correction. Any one who does know more about Lomo, I would love to see a corretion.

The term "Lomo"

Try google with 'cured pork tenderloin'24.96.151.15 04:55, 29 January 2006 (UTC)[reply]

Lomo is tenderloin. The term is not exclusive to pork tenderloin. It can also be beef tenderloin. Jigen III (talk) 11:08, 18 March 2008 (UTC)[reply]

That's exactly right. This particular way of preparing lomo de cerdo (pork tenderloin) is called lomo embuchado. The article should be moved to the correct term. --Gibmetal 77 ^talk 22:34, 3 July 2008 (UTC)[reply]

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