Smoking Goose’s Dry Cured Pork Loin, also called lomo, is cured with black pepper, paprika, and garlic. It’s lean and tender, with the fat cap lending texture, flavor, and juiciness. Slice thinkly and serve on a charcuterie board.
Since 2011, Smoking Goose in Indianapolis has redefined Midwestern charcuterie under the leadership of chef Chris Eley. They work only with small, regional farms committed to humane practices – no antibiotics, no hormones, and vegetarian feed. Every product is slow-cured and smoked using time-tested techniques rooted in European tradition.
Ingredients: Pork loin, dry lomo cure (sea salt, cane sugar, garlic paste, paprika, black pepper), vegetable powder (celery juice, sea salt).
Nutritional information coming soon
Nutritional information coming soon