Cured pork tenderloin is found in various cuisines in

Mediterranean Europe Southern Europe is also known as Mediterranean Europe, as its geography is marked by the Mediterranean Sea. Definitions of southern Europe include some or all of these countries and regions: Albania, Andorra, Bosnia and Herzegovina, Bulgaria, C ...

and South America. It is typically salted or brined then dry-cured or smoked.

In different countries

Spain

Spanish cuisine Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is ...

, ''lomo embuchado'' is a dry-cured meat made from

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

tenderloin, sometimes called ''caña de lomo'' or just ''lomo''. It is similar to '' cecina'', but with pork instead of

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

Italy

Italian cuisine Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...

, there are many variants of ''lonza stagionata''.

Capocollo ''Capocollo'' () (in Italian). or ''coppa'' () (in Italian). is an Italian and French pork '' salume'' made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle ''salum ...

is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. In the northeastern border region of Trieste and surroundings as well as coastal Slovenia and

Istria Istria ( ; Croatian language, Croatian and Slovene language, Slovene: ; Italian language, Italian and Venetian language, Venetian: ; ; Istro-Romanian language, Istro-Romanian: ; ; ) is the largest peninsula within the Adriatic Sea. Located at th ...

in Croatia (influenced by Venetian culture) it is also known as ''ombolo''.

Corsica

In Corsican cuisine, ''lonzu'' is cured loin.

Cyprus

Cypriot cuisine Cypriot cuisine is the cuisine of the island of Cyprus. Food preparation Frequently used ingredients are fresh vegetables such as courgettes ( zucchini), olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and gr ...

, ''lountza'' () is made of pork tenderloin, which is first brined and marinated in red wine, then dried and smoked. It may be sold immediately after smoking, or aged. As it ages, it becomes harder and more strongly flavored. It may be spiced with

coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

. Lountza may be served cooked or uncooked with alcoholic drinks such as zivania or

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

. Grilled lountza served with other Cypriot foods such as

halloumi Halloumi or haloumi is a cheese that originated in the Eastern Mediterranean. It is traditionally made from a mixture of goat milk and sheep's milk, and now, due to shortages, it increasingly contains cow's milk or milk from other animals such ...

and kefalotyri cheese often appears in

meze ''Meze'' (also spelled ''mezze'' or ''mezé'') (, ) is a selection of small dishes served as appetizers in Eastern Mediterranean cuisines. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A ''me ...

platters. Sandwiches made out of grilled lountza and halloumi are favorite fast food snacks in Cyprus.

Greece

In the northern

Cyclades The CYCLADES computer network () was a French research network created in the early 1970s. It was one of the pioneering networks experimenting with the concept of packet switching and, unlike the ARPANET, was explicitly designed to facilitate i ...

islands of

Greece Greece, officially the Hellenic Republic, is a country in Southeast Europe. Located on the southern tip of the Balkan peninsula, it shares land borders with Albania to the northwest, North Macedonia and Bulgaria to the north, and Turkey to th ...

(

Mykonos Mykonos (, ; ) is a Greek island, part of the Cyclades, lying between Tinos, Syros, Paros and Naxos. The island has an area of and rises to an elevation of at its highest point. At the 2021 census, there were 10,704 inhabitants, most of ...

Syros Syros ( ), also known as Siros or Syra, is a Greece, Greek island in the Cyclades, in the Aegean Sea. It is south-east of Athens. The area of the island is and at the 2021 census it had 21,124 inhabitants. The largest towns are Ermoupoli, Ano S ...

Andros Andros (, ) is the northernmost island of the Greece, Greek Cyclades archipelago, about southeast of Euboea, and about north of Tinos. It is nearly long, and its greatest breadth is . It is for the most part mountainous, with many fruitful and ...

Tinos Tinos ( ) is a Greek island situated in the Aegean Sea. It forms part of the Cyclades archipelago. The closest islands are Andros, Delos, and Mykonos. It has a land area of and a 2021 census population of 8,934 inhabitants. Tinos is famous amo ...

), ''louza'' is preserved pork loin.

Bosnia and Herzegovina, Croatia, Montenegro and Serbia

Bosnia and Herzegovina Bosnia and Herzegovina, sometimes known as Bosnia-Herzegovina and informally as Bosnia, is a country in Southeast Europe. Situated on the Balkans, Balkan Peninsula, it borders Serbia to the east, Montenegro to the southeast, and Croatia to th ...

Croatia Croatia, officially the Republic of Croatia, is a country in Central Europe, Central and Southeast Europe, on the coast of the Adriatic Sea. It borders Slovenia to the northwest, Hungary to the northeast, Serbia to the east, Bosnia and Herze ...

Montenegro , image_flag = Flag of Montenegro.svg , image_coat = Coat of arms of Montenegro.svg , coa_size = 80 , national_motto = , national_anthem = () , image_map = Europe-Mont ...

and

Serbia , image_flag = Flag of Serbia.svg , national_motto = , image_coat = Coat of arms of Serbia.svg , national_anthem = () , image_map = , map_caption = Location of Serbia (gree ...

smoked, cured loins, tenderloins and

shoulder blade The scapula (: scapulae or scapulas), also known as the shoulder blade, is the bone that connects the humerus (upper arm bone) with the clavicle (collar bone). Like their connected bones, the scapulae are paired, with each scapula on either side ...

are called (literally "that which is baked") or (literally "that which is hung"). They are commonly made of pork but beef varieties are also not uncommon. The terms (respectively) refer to the process of smoking over heat and being hung on hooks above the source of the smoke while they're left to cure. The cuts are universally prepared only during the winter and are considered winter food. The latter of two terms is more commonly used for the shoulder blade cut, whereas the tenderloin cut is sometimes also called (sweet) . Unlike Mediterranean-style cured meats like

prosciutto Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected ...

pancetta Pancetta () is a Salting (food)#Meat, salt-cured pork belly meat product in a category known as ''Salumi, salume''. In Italy, it is often used to add depth to soups and pasta. (in Italian). Uses For cooking, pancetta is often cut into cubes ( ...

and buđola ( capocolla) traditionally made in drier, littoral and near-littoral southern parts of these countries, smoke-cured loins are traditionally cured meats from the inner continental regions and harsh, freezing continental winters are a big part of curing specifics and flavor. The cuts are first brined in solution of salt and garlic (locally ), to enhance flavor and help preservation, commonly together with continental-style

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

( locally),

lardon A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by thre ...

(also called , sometimes white bacon or soap bacon) and

ribs The rib cage or thoracic cage is an endoskeletal enclosure in the thorax of most vertebrates that comprises the ribs, vertebral column and sternum, which protect the vital organs of the thoracic cavity, such as the heart, lungs and great vessels ...

. Then they are cured by hanging them in freezing winter winds, over a smoldering lumber (smoke being essential part of the flavor) for typically up to two months, because the freezing continental temperatures and lack of insects in the winter help curing and preservation. The smolder is occasionally extinguished completely to expose the meat fully to the freezing wind. The flavor is, as a consequence, much more intensely smoked and garlic tinged than is the case with Mediterranean-style cured meat and the cuts are typically drier and harder. They are typically served as cold cuts, as part of traditional

, but are also used as flavoring for various cooked dishes.

Bulgaria

In Bulgaria, the cured pork loin is known as "Filet Elena" (Филе Елена).

Etymology

All of the names above come directly or indirectly from

Latin Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...

''lumbus'' "

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 p ...

", apart from the Slavic terms from Balkans region which are derived from the actual method of preparation.

References

External links

* {{Portal bar, Food Pork dishes Dried meat Lunch meat Argentine cuisine Corsican cuisine Cypriot cuisine Greek cuisine Croatian cuisine Serbian cuisine Montenegrin cuisine Italian cuisine Bulgarian cuisine Filipino cuisine Spanish cuisine Venezuelan cuisine es:Lomo de cerdo