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I have had my Lomo out in the fresh air now or 24 hours and I now have to lard it. Can anyone tell me if I should cover the loin in black pepper, paprika and then lard it, or should I mix all the ingredients in with the lard and than apply?

Cheers WW

i'd do a bit of both

Hi W.W.


I had the same problem a while when I attempted to make a small piece of Palma style Ham.

I understand that the lard prevents any further drying, and the pepper keeps insects away during the curing process - Correct me if I am wrong

I melted lard in a saucepan, and using a brush, just pained it on the meat. I then applied loads of black pepper, which I ground onto a plate, and dipped the larded meat into the pepper.

At the end of the curing process, I scrapped the lard/pepper off and then sliced off what I needed, it was a bit messy, but it worked.

The only problem I had was slicing it thin enough, I make the mistake of buying a �30.00 slicer, not really good enough for the job


Let us know what you decide to do, and how you get on


Regards - Tony

What happened was - I mixed paprika and black pepper in with the lard and then spread it over the Lomo thickly (didnt know if this was correct). I then hug it in my chiller and it should be out tomorrow.

Will let you know how I get on.

Ref the slicing I am lucky enough to have a commercial slicer so wafer thin is no problem - Q - if I slice it thinly and it is not right will I be less ill

Cheers WW

It depends on how many slices you eat

Dave