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Pork loin is acut of meat from apig, created from thetissue along thedorsal side of therib cage.
Pork loin may be cut into individual servings, aschops (bone-in) orsteaks (boneless) which are grilled, baked or fried.
Apork loin joint orpork loin roast is a larger section of the loin which isroasted. It can take two forms: 'bone in', which still has theloin 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.
Loin can be cut with the belly andcured to makeback bacon, which is particularly popular in the United Kingdom and Canada.
Lonzino is a type ofsalume produced in Italy withcured pork loin.[1] It is distinct from cured pork loin, which is known aslonza.
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