Lomo en manteca

A southern Spanish staple from Andalusia, lomo en manteca means loin in fat: lean pork loin slowly preserved in seasoned lard with warm spices and field herbs. The method gently confits the meat so it stays tender, sliceable, and perfect for sandwiches, tapas boards, or quick weeknight meals, and the aromatic fat becomes a versatile cooking medium in its own right.

Ingredients

• 1 kg pork loin, trimmed
• 1 kg lard
• 6 cloves garlic, lightly crushed
• 2 pieces bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp black pepper
• 1.5 tsp salt (or to taste)
• 1/2 cup white wine (optional)
• Strips of lemon peel (optional)

Preparation

1. Pat the pork loin dry. Mix a simple rub with salt, black pepper, paprika, and oregano.
2. Coat the pork loin evenly with the rub and scatter the crushed garlic over the surface. If using, splash on the white wine. Cover and rest in the refrigerator for at least 30 minutes or up to 12 hours.
3. In a heavy pot over low heat, gently melt the lard until fluid. Slip in the bay leaf, rosemary, thyme, and, if you like, the lemon peel to perfume the fat.

Cooking process

1. Lower the seasoned pork loin into the warm lard, ensuring it is fully submerged. Maintain the gentlest bubble, just a lazy shimmer. Cook until tender, about 60 to 90 minutes, turning once halfway.
2. Lift the meat to a board and rest for 10 minutes for easier slicing. Strain the aromatic lard to remove herbs and bits.
3. Slice the pork loin thinly. To store or serve, ladle some of the hot, strained lard over the slices to keep them succulent.

Serving and enjoyment

Serve warm in crusty sandwiches, on toast for tapas, or alongside simple salads. Spoon a little warm lard over the slices so it glazes them as it sets, and finish with a squeeze of citrus or a few pickles for contrast. The seasoned fat is excellent for frying eggs or sautéing vegetables, extending the dish into future meals.

Make ahead and storage

Pack sliced pork loin in clean jars and cover completely with the strained lard. Chill and use within several days, warming gently to serve. For quick browning, sear slices in a pan lightly greased with a spoonful of set lard.

Notes and variations

• Smoky profile: increase paprika and a touch more garlic.
• Herb-forward: add extra rosemary and thyme to the pot.
• Citrus lift: a few more ribbons of lemon peel brighten the aroma.
• Wine-kissed: use the optional white wine for subtle acidity.
• Final seasoning: after slicing, adjust with a small pinch of salt and a light dusting of black pepper.