It's known as the king of Spanish cured sausages , and knowing the difference between caña de lomo and lomo embuchado is simpler than it seems. So, if you've ever wondered what sets these two products apart, we have the answer: they are the same.
Caña de lomo is the meat extracted from the top part of the pig, and once it's mixed with spices and stuffed, it's called lomo embuchado or lomo adobado . However, it's important not to confuse lomo embuchado or caña de lomo with cabecero de lomo because in this case, they are NOT synonyms.
Let's explain it all in detail to prevent any confusion.
What Is Caña de Lomo or Lomo Embuchado and What Is Cabecero de Lomo
As mentioned earlier, caña and lomo are exactly the same, except one is stuffed, and the other is not. Ibérico caña de lomo is the name for the meat of the Ibérico pig located in the upper part, i.e., its loin. Once this piece is stuffed into casings and mixed with different spices, it becomes lomo embuchado or lomo adobado because, in addition to casing it, it needs to be mixed with various spices.
To stuff Ibérico loin, you only need to extract the meat from authentic Ibérico pigs, stuff it, and after about two or three months of curing, it's ready. As you can see, unlike other types of sausages like chorizo or salchichón, preparing this one doesn't require much manipulation of the meat, which is why it's considered one of the most natural.
Lomo 4 Estrellas Premium by Enrique Tomás
Chorizo and salchichón are made by mixing different cuts of pork, but in contrast, loin is produced from a single piece.
Cabecero de lomo, which we've explained is a different product from lomo embuchado, is also prepared from a single cut, which is also taken from the loin but from the area closer to the head, located just below the ribs. To prepare cabecero de lomo, the exact same process is followed as for loin: it's mixed with spices, stuffed, and hung for about two or three months for curing.
Cabecero de Lomo
Texture and Flavor
Regarding flavor, it's important to note that adobado loin is considered nobler than cabecero due to being less fatty, but this doesn't mean the latter is bad. As with everything, tastes vary. To enjoy both products, simply slice some bread, toast it slightly, and drizzle it with a bit of olive oil. If you like, you can also prepare a charcuterie board and pair these with some chorizo, salchichón, or even Ibérico ham.
Therefore, now that you know the difference between caña de lomo and lomo embuchado as well as cabecero, you can consider yourself knowledgeable. At Enrique Tomás , we've been selling Ibérico ham and other products for over thirty years, but we don't just want to sell them...
We want the culture surrounding them to reach every corner!