Lomo en orza [preserved pork loin] con papas a lo pobre [poor man´s potatoes]

This dish is representative of the traditional manner of living in the Sierra. In the past, meat was not as predominant in the diet, occasionally afforded in the form of game meat, but more often originating from la matanza. Pork was preserved in salt as a cold meat, or was cooked and stored in the oil used to fry it, as is the case of lomo en orza [an orza is a small earthenware jar].

Until they were eaten, the orzas, the cold meats and other semi-perishable products were stored in the pantry, small larders which were found in the darkest parts of town and country houses. This storage method would often lose its effectiveness after a few weeks, and the loin would start to go off from the third month onwards. Nowadays, as a result of the poorer quality of the meat, the loin goes off even sooner.

The vegetable garden is evident in this dish in the form of the potatoes, which soften and take some of the dryness out of the loin.


. 1 Loin of pork
. Oregano
. Black pepper and ground pepper
. Paprika
. Ground cloves
. Cinnamon stick
. Bay leaf and thyme
. Garlic
. Cumin
. Sherry
. Extra virgin olive oil and salt


Cut the loin into cubes, approximately six centimetres in thickness.

Put enough water into a pot to cover the loin. Next, dissolve the salt into the water and add the crushed garlic, oregano, paprika, ground pepper, cloves, cinnamon, the bay leaf, cumin, sherry and a cinnamon stick. Add the diced loin, and leave to marinate for at least 48 hours.

Afterwards, drain well and fry the loin in plenty of oil over a medium heat until well done but not overly browned, then remove it and allow it to cool.

Once it has completely cooled, place the loin in a container and cover with the same oil that was used to fry it. Whilst glass jars are used today, in the past, the loin was preserved in orzas, which explains the name of the dish. Serve cold, cut into slices that are not overly thin


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