FOOD STUFF; Taking Cold Cuts Beyond Bologna
By Florence Fabricant
Published: September 22, 2004
Pale, red-rimmed, translucent slices of lomo, cured pork loin from Spain, air dried and seasoned with paprika and garlic, can adorn a plate of charcuterie or cheese like flower petals. The sweetly spicy, lean meat is best sliced paper thin and is lovely when scattered like shavings of white truffle over a saffron-tinged risotto. Lomo is $19.99 a pound at Citarella, $17 a pound unsliced and $19.96 a pound sliced at Fairway, and from www.tienda.com for $39.50 for a one-and-a-half-pound piece.
Photo (Photo by Tony Cenicola/The New York Times)