Caña de Lomo are cured pork loin sausages made from Iberian pigs. 
The sausages are relatively dark red, with white streaks of fat, and with a typical weight between 31 to 35 oz (900g to 1 kg.)
To make them, salt and flavourings such as garlic, oregano, lemon and paprika are mixed together and bound with olive oil, Meat from the pig’s loin is then rubbed into the mixture, then let sit to cure for several days, then packed into natural sausage casings (e.g. intestines. NB some translations put this as “tripe.”)
The sausages are then allowed to ripen for a bit in a temperature and humidity controlled room, then air-dried for three months. They must by law be aged a minimum of 80 days.
They are made in Huelva province in Spain, particularly around Jaburgo in the Sierra de Aracena area.
The process governing their making is Spanish Royal Decree 1083/2001 of 5 October 2001.
 These are the same pigs whose legs are used to make Iberico Ham (“jamón Ibérico.”)
Served in thin slices.