Pork loin may be cut into individual servings, as chops (bone in) or steaks (boneless) which are grilled, baked or fried.
Joints or roastsedit
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 baconedit
Loin can also be cured to make back bacon, which is particularly popular in the United Kingdom and Canada.
Lonzinoedit
Lonzino is a type of salumi made in Italy of cured pork loin.[1] It is distinct from cured pork loin, which is known as lonza. In Spain, cured pork loin is known as lomo.
pork, loin, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, november, 2022,. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Pork loin news newspapers books scholar JSTOR November 2022 Learn how and when to remove this template message Pork loin is a cut of meat from a pig created from the tissue along the dorsal side of the rib cage Boneless pork loinBritish cuts of porkAmerican cuts of pork Contents 1 Chops and steaks 2 Joints or roasts 3 Back bacon 4 Lonzino 5 See also 6 ReferencesChops and steaks editPork loin may be cut into individual servings as chops bone in or steaks boneless which are grilled baked or fried Joints or roasts editA 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 editLoin can also be cured to make back bacon which is particularly popular in the United Kingdom and Canada Lonzino editLonzino is a type of salumi made in Italy of cured pork loin 1 It is distinct from cured pork loin which is known as lonza In Spain cured pork loin is known as lomo See also edit nbsp Food portal nbsp Wikimedia Commons has media related to Pork loin Cuts of porkReferences edit Ballarini Giovanni Malerba Fabrizia 2003 L Italia dei salumi Italy Touring p 111 ISBN 9788836529346 nbsp This meat related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Pork loin amp oldid 1184416514, wikipedia, wiki, book, books, library,
