Pork loin

This article does not cite any sources. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (February 2015) (Learn how and when to remove this template message)

Boneless pork loin

British cuts of pork

American cuts of pork

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

Chops and steaks[]

Pork loin may be cut into individual servings, as chops (bone in) or steaks (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 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, which is particularly popular in the United Kingdom and Canada.

Lonzino[]

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

See also[]

• Cuts of pork

This meat-related article is a stub. You can help Wikipedia by .

• v
• t