LOMO EN MANTECA

Easy.....Real easy

Tasty....real tasty

Useful....yeh
Well first of all Lomo is the cut of meat from the pig that we call back, and manteca ..is lard. We will call it Pork in dripping...sounds better..
This is made in large quantities, and providing the lard compleatly covers the meat it may be stored out of frige..no problem..before fridges came to be, this was the local way to conserve meat.You can use almost any cut of pork that can be cut into chunks. Apart from the meat and pigs fat (lard) you will need a cup of wine vinegar, aprox 2 tablespoons of oregano and a head of garlic. (optional paprika to taste) Put the chunks of meat and lard (1 to 1) in a large bowl to marinate for 12/24 hours, with the vinegar, oregano and peeled and chopped garlic. Place the marinated lot or half...depending on quantity in a large heavy pot, bring to boil then simmer for about an hour...if you decide to use paprika, add once meat is cooked. Leave to cool and keep in a container, making sure that the fat completely covers, (preserves) the meat.
This meat is used in the local dish called Plato del Monte. (mountain plate) and served with fried chorizo, egg, green peppers and chips. It can be eaten hot or cold and keeps for ages....if you can wait...It is also handy to use as emergency meal, for camping taking chunks at a time, but remember always to keep meat covered by the dripping. Well buen apetito.......

Lomo is ideal to take on a PICNIC