Stuffed Loin of Pork

Ingredients

• 1 piece loin (lomo)
• olives, chopped
• jamón (cured ham), sliced into strips
• tocino (pork belly / salt pork), sliced into strips
• a pinch black pepper
• a small pinch nutmeg
• as needed water
• as needed salt

Instructions

1. Butterfly the loin by opening it lengthwise and flattening it with a meat mallet until it reaches an even thickness.
2. Spread the inside with the chopped olives, jamón strips, and tocino strips. Season with a pinch of black pepper and a small pinch of nutmeg.
3. Roll or fold the loin closed and secure it with strong kitchen twine or by sewing with needle and thread.
4. Place the stuffed loin in a pot of salted water and bring to a gentle simmer. Cook slowly for three hours over low heat.
5. Remove from the pot and let cool completely. Slice into rounds and serve cold.