Toast your peppercorns and fennel seeds in a pan. Place them in a cold pan without any fat and turn the heat all the way up. Once they start to smoke lightly, they are ready. Mix the toasted peppercorns and fennel seeds in a mortar along with all the other ingredients. Crush the mixture well together, and you now have the finished spice blend. Massage the spice blend well into all the crevices and around the meat. Once this is done, the meat is ready for curing for 2 weeks.  This can be done in two ways:   1) Vacuum seal the meat. If this is the method you choose, simply place the meat in the refrigerator and wait 14 days. 2) Pack the meat in a plastic bag and make sure to remove as much air as possible. Seal the bag tightly, preferably with an extra clip or rubber band. The meat should be placed in the refrigerator for 14 days, and you should turn the bag at least once a day. The liquid will try to seep out of the bag, so it is important that your seal is always facing upward. I vacuum sealed my lomo, and after 13 days I couldn't wait any longer. The meat was firm, so it was ready to be taken out. The meat was unpacked and thoroughly rinsed under cold running water. This is done to stop the curing/flavoring of the meat. Next time, I would tie my meat with string, as the shape became a bit uneven. However, it could be fairly corrected after curing. The meat now needs to dry, which can be done using dry aging bags, a dry aging cabinet, or by hanging it in a cool, dry, and frost-free place.  After 6 weeks, the meat is ready. Slice it into very thin slices and serve it as tapas, on a pizza, or as cold cuts. Enjoy your meal.