Pork loin is a

cut of meat A primal cut or cut of meat is a piece of meat initially separated from the dressed weight, carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for ...

from a pig, created from the tissue along the

dorsal Dorsal (from Latin ''dorsum'' ‘back’) may refer to: * Dorsal (anatomy), an anatomical term of location referring to the back or upper side of an organism or parts of an organism * Dorsal, positioned on top of an aircraft's fuselage The fus ...

side of the

rib cage 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 ve ...

Chops and steaks

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

steak A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also ...

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 Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizat ...

. 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), crackling (UK), or scratchings (UK); these are ...

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

Back bacon

Loin can be cut with the side and cured to make back bacon, which is particularly popular in the United Kingdom and Canada.

''Lonzino''

''Lonzino'' is a type of ''

salume (: , ) are Italian meat products typical of an antipasto, predominantly made from pork and cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word , 'salted meat', derives from ...

'' produced in Italy with cured pork loin. It is distinct from cured pork loin, which is known as ''lonza''.

References

Cuts of pork {{Meat-stub

Chops and steaks

Joints or roasts

Back bacon

''Lonzino''

See also

References