Bocadillo de lomo curado is another super simple--and delicious--Spanish sandwich. As with bocadillo de queso manchego and bocadillo de jamón, it has only two ingredients: good bread, usually a Spanish-style baguette or pan de barra, and thinly sliced, dry-cured pork loin, lomo curado.
Put them together and you have a fantastic sandwich. The lomo curado is so flavorful that nothing else is necessary. In fact it would be a shame to detract from the lomo with unnecessary additions. The point of this sandwich is to showcase the taste of lomo curado. There's really nothing quite like it.
While shopping for lomo curado you will see lomo curado ibérico, made from the loin of a special Spanish heirloom hog, and less expensive lomo curado serrano, the more ordinary sort. My father-in-law Andrés always thought that regular serrano pork was just fine for sandwiches and indeed most tapas, while pricey ibérico pork is best reserved for special occasions. I agree. Both types are outstanding, just different.
La Tienda should have lomo curado serrano for 2012 any day now. So keep an eye on their lomo and chorizo page.