Interestingly, Robin makes his Lomo from boned rack of pork i.e. Loin rather than the Spanish preferred cut of Tenderloin.
Interestingly, Robin makes his Lomo from boned rack of pork i.e. Loin rather than the Spanish preferred cut of Tenderloin.
As Robin writes in Larder “One of the key points to remember for dry-curing is the environment that needs to be created for the hanging period. These three conditions are key - a temperature of 15-18°C, 60-70 per cent humidity, air circulation”.
If you don’t want to splash out on various pieces of equipment, look online for make-your-own solutions. Robin, ever resourceful suggests creating a drying chamber out of an old fridge and placing a pan of heavily salted water on the bottom to ensure humidity.
Who is… Robin Gill?Irish born and London based chef Robin Gill runs a string of restaurants including The Dairy, Sorella, Counter Culture and Darby's. Classically trained, he’s worked for such greats as Raymond Blanc and Marco Pierre White but developed “a sharp clear vision” of what he wanted to achieve.
It was “to take a back to basics approach to my cooking and learn ancient techniques like charcuterie, baking, and preserving. I wanted to work as closely as I could to being on a farm and by the coast by working directly with fisherman and farmers and buying direct”.
Such are his interests that as well as his own curing room, Robin has now set up beehives and a kitchen garden on the roof of his restaurant.
Larder, his cookbook, is a testament to his distinctive approach. There’s – no surprise here – a packed Larder section with an emphasis on curing, pickling, fermenting as well as some great and unusual recipes – think Galician Octopus, Summer Vegetables & Nduja Brioche.
Credit: Recipe & all associated images With Copyright Owner Permission of Bloomsbury Publishing plc
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