Matahambre

Matahambre is a traditional Cuban dish. The name translates literally to "kill hunger," which hints at its hearty and filling nature. It is essentially a stuffed pork loin, rolled and cooked until tender. The preparation involves butterflying a pork loin, pounding it thin, and then spreading a filling over the meat. This filling can vary widely, but common ingredients include ham, bacon, chorizo, hard-boiled eggs, olives, and various seasonings like garlic, cumin, and oregano. The seasoned pork is then rolled tightly around the filling, secured with string, and typically braised or baked until thoroughly cooked and the outer layer is browned and crispy.

The cooking process can take several hours, allowing the meat to become exceptionally tender and the flavors to meld. Matahambre is often served on special occasions and holidays in Cuba, as it is a substantial and flavorful centerpiece. Its origins are believed to be in the rural areas of Cuba, where it served as a way to utilize various pork products and create a satisfying meal. The dish represents a significant culinary tradition in Cuban cuisine, appreciated for its rich taste and comforting qualities.