Pork loin and cured loin, are they the same?

Surely when buying sausages you have asked yourself the following question: Pork loin and cured loin, are they the same? In today's post from Olalla Jamones we give you the answer.

Pork loin and cured loin, are they the same?

Well, when faced with the question: Pork loin and cured loin, are they the same? The answer is no. These are two jewels of Spanish gastronomy that, although they may seem the same by name, are not the same.

There are several aspects to look at to differentiate them. At Olalla Jamones we are going to delve into each of them and delve into these aspects so that you know perfectly how to distinguish them.

What is pork loin?

The first thing we are going to do to help you differentiate them is to define each of them.

First of all, pork loin is one of the most popular sausages in Spain. We make it from the pork loin, which, as we have said on other occasions, is one of the leanest parts of the Iberian pig.

For its preparation, we carry out a very meticulous process, which starts with the selection of the loin. Once the loin has been selected, we season it with paprika, garlic and salt, and then proceed to cure it.

After a few months, we obtain a sausage with a mild flavour, with that characteristic red tone that paprika gives it.

What is cured loin?

Although quite similar to pork loin, there are, as we have said before, characteristics that distinguish cured loin from the latter.

In both cases, we use pork loin and season it with a similar mixture of spices. The main difference lies in the curing, since curing of cured loin is usually shorter compared to pork loin.

Due to the latter, the texture of the cured loin is softer and its flavour is more intense.

Differences between the pork loin and the cured loin

Now we come to the key question: What are the differences between the pork loin and the cured loin?

The first of these is the curing time. The curing time of the pork loin is longer than that of the cured loin. This time affects both the texture and the flavour.

The second difference is, therefore, the texture and the flavour. While the pork loin has a firmer texture and a softer flavour, the cured loin is juicier and has a stronger flavour.

Sometimes, there is a third difference, which is the size of the pieces. The pork loin pieces are large and robust; the cured loin pieces are smaller.

Now that you know the differences between two of the richest sausages in our gastronomy, it is time to try them in tapas and sandwiches.

On the Olalla Jamones website you can buy the best 100% Iberian Bellota Loin online, as well as many other varieties.