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How to make Lomo


Interestingly, Robin makes his Lomo from boned rack of pork i.e. Loin rather than the Spanish preferred cut of Tenderloin.

How to make Lomo Recipe

Makes about 1.3kg

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.


  • 1 x 2kg tenderloin or boned rack of pork
  • Maldon sea salt
  • White wine
  • Espelette pepper (a variety of Capsicum annuum of medium heat that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people)


  1. Remove the skin and most of the fat from the pork, leaving just a thin cap of fat over the meat. Weigh the trimmed meat. Roll it in the sea salt so it is completely covered, then place it in a seal-able bag and seal. Place a weight on top of the bag and leave it in the fridge for 24 hours per kilo.
  2. Rinse off the salt and place the pork on a plate. Put it back in the fridge and leave for 24 hours.
  3. Weigh the meat again. Brush all over with white wine, then roll in espelette pepper to coat. Wrap the meat in muslin and hang it in a suitable place – at 15-18°C with 60-70 per cent humidity and a good airflow until it loses 30% of its original weight.
  4. Keep well wrapped in the fridge and cut into thin slices as required. The lomo can be stored in the fridge for up to 5 months.

Further Information

Robin Gill - Dairy ClaphamWho 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.

Read his Book…

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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