Lomo is an Italian cured meat made from a pork tenderloin. In its essentials, it is the same as bresaola: a very lean and generally tasteless cut of meat, cured and then left to air-dry for several weeks. The meat undergoes the usual chemical reactions of curing, gaining a translucent, rosy color and complex flavor. As with bresaola, the tenderloin may be either brined or dry-cured; if brined, wine is typically used for the liquid. In either case, other flavors may be added to the cure, including orange or lemon peel, bay leaf, black or white peppercorns, or hot pepper flakes. After the cure is done, the meat is rinsed, wrapped loosely in cheesecloth, and hung until it is dry and hard when squeezed. Lomo is served sliced very thinly, with some extra-virgin olive oil, perhaps some lemon juice, and a small salad. Bresaola (also known as beef prosciutto outside Italy) is air-dried salted beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour. ... In polymer chemistry and Process Engineering, curing refers to the toughening or hardening of a polymer material by cross-linking of polymer chains, brought about by chemical additives, ultraviolet radiation or heat. ... In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. ... In agriculture, olive oil is an oil extracted from the fruit of the European olive tree , which originated in the Mediterranean area. ...