Caña de Lomo

Caña de lomo is a Spanish cured pork loin sausage made from Iberian pigs. It originates from the province of Huelva. The sausage is dark red in color with white streaks of fat, consisting of pork loin, salt, garlic, oregano, lemon, paprika, and olive oil.

The concoction is left to cure for a few days, and it is then stuffed into casings, ripened, and air-dried for three months. According to law, these sausages must be aged for at least 80 days. When served, caña de lomo is traditionally cut into thin slices.