How to Differentiate Lomo Embuchado de la Caña de Lomo

One of the most frequent doubts in the world of sausages is to know the differences between the caña de lomo and the lomo embuchado. Both types of sausage are obtained from the pig and are very similar, but not identical. So let’s see how to differentiate them in order to identify them quickly.

What is caña de lomo?

In order to know what caña de lomo is, one must identify the part of the pig from which it is obtained. The caña de lomo can be found in the upper part of the pig, specifically in the meat of the loin belt that once carefully cleaned, all the superficial fat is removed, which would alter the taste of the meat later. Once prepared, this sausage must be allowed to dry for a period of time that varies between 3 and 4 months, according to the environment.

After this period of time the product has aged and reached that special and characteristic taste that so many consumers enjoy, and that is why the Iberica pork caña de lomo competes in taste with the quality of Iberico ham. It is one of the most traditional sausages and it is infallible in any Iberico assortment in meals and events.

So, what’s the lomo embuchado?

The lomo embuchado is a variant of the caña de lomo that has some specific characteristics, it offers a singular flavor very appreciated in the gastronomy. The same meat is used to make lomo embuchado as for caña de lomo, so in that respect they are exactly the same.

The difference between caña de lomo y lomo embuchado is that the last one is mixed with spices and then it is stuffed into the gut. The result is similar but the flavour is different, although it is easy to distinguish as it is easy to appreciate the presence of spices in the flavour. Anyway, the same meat and a similar process are used and that is why the usual doubts arise to identify each type of sausage.

Confusion with the lomito iberico

Neither the loin cane nor the stuffed loin should be confused with the also known as lomito iberico. The lomito is a sausage made with the same technique as the caña de lomo but in which meat from another part of the pig is used, in this case it is the presa iberica, a juicy meat found between the shoulder blades of the pig.

Like the lomo embuchado, we use spices in its elaboration. In addition, it can be visually differentiated in that it presents the typical streaks of the meat of iberian presa. In any case, these sausages have a very natural elaboration process.

As you can see, there are some key differences that allow us to identify the caña de lomo from the lomo embuchado or from other similar sausages such as the lomito iberico. With this information you will be able to quickly identify each sausage and enjoy its very special qualities.

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