File:British Pork Cuts.svg, 250px, British cuts of pork poly 187 219 187 194 173 196 Trotters poly 372 226 373 207 361 204 359 216 Trotters poly 171 141 166 104 287 117 294 152

Belly Belly may refer to: Anatomy * The abdomen, the part of the body between the pelvis and the thorax; or the stomach ** A beer belly, an overhang of fat above the waist, presumed to be caused by regular beer drinking ** Belly dance * The fleshy, cent ...

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Loin The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle. The anatomical reference also applies to pa ...

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Hock Hock may refer to: Common meanings: * Hock (wine), a type of wine * Hock (anatomy), part of an animal's leg * To leave an item with a pawnbroker People: * Hock (surname) * Richard "Hock" Walsh (1948-1999), Canadian blues singer Other uses: * A ...

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poly 387 172 372 156 371 149 387 137 407 85 368 61 370 43 328 27 315 38 302 137 343 172 Leg / Ham desc none American Pork Cuts

Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the

rib cage The rib cage, as an enclosure that comprises the ribs, vertebral column and sternum in the thorax of most vertebrates, protects vital organs such as the heart, lungs and great vessels. The sternum, together known as the thoracic cage, is a sem ...

Chops and steaks

Pork loin may be cut into individual servings, as chops ( bone in) or

steak A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patti ...

s (boneless) which are grilled, baked or fried.

Joints or roasts

A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers' string to prevent the roast from falling apart.

Pork rind Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small piece ...

may be added to the fat side of the joint to give a desirable crackling which the loin otherwise lacks.

Back bacon

Loin can also be cured to make

back bacon Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the ...

, which is particularly popular in the United Kingdom and Canada.

Lonzino

Lonzino is a type of '' salumi'' made in Italy of cured pork loin. It is distinct from cured pork loin which is known as '' lonza''. In Spain, cured pork loin is known as ''lomo''.

References

Cuts of pork {{Meat-stub

Chops and steaks

Joints or roasts

Back bacon

Lonzino

See also

References