File:British Pork Cuts.svg, 250px, British
British may refer to:
Peoples, culture, and language
* British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies.
** Britishness, the British identity and common culture
* British English, ...
cuts of pork
poly 187 219 187 194 173 196 Trotters
poly 372 226 373 207 361 204 359 216 Trotters
poly 171 141 166 104 287 117 294 152 Belly
Belly may refer to:
Anatomy
* The abdomen, the part of the body between the pelvis and the thorax; or the stomach
** A beer belly, an overhang of fat above the waist, presumed to be caused by regular beer drinking
** Belly dance
* The fleshy, cen ...
poly 167 102 178 27 315 23 274 102 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 pa ...
poly 361 201 371 181 394 177 373 201 Hock
poly 174 191 163 182 174 173 178 184 Hock
poly 387 172 372 156 371 149 387 137 407 85 368 61 370 43 328 27 315 38 302 137 343 172 Leg / Ham
desc none
![American Pork Cuts](https://upload.wikimedia.org/wikipedia/commons/7/71/American_Pork_Cuts.svg)
Pork loin is a
cut of meat
Cut may refer to:
Common uses
* The act of cutting, the separation of an object into two through acutely-directed force
** A type of wound
** Cut (archaeology), a hole dug in the past
** Cut (clothing), the style or shape of a garment
** Cut (ea ...
from a
pig
The pig (''Sus domesticus''), often called swine, hog, or domestic pig when distinguishing from other members of the genus '' Sus'', is an omnivorous, domesticated, even-toed, hoofed mammal. It is variously considered a subspecies of ''Sus ...
, 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
* Dorsal c ...
side of the
rib cage
The rib cage, as an enclosure that comprises the ribs, vertebral column and sternum in the thorax of most vertebrates, protects vital organs such as the heart, lungs and great vessels.
The sternum, together known as the thoracic cage, is a sem ...
.
Chops and steaks
Pork loin may be cut into individual servings, as
chops (
bone in) or
steak
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patti ...
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 caramelizatio ...
. 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) or scratchings (UK); these are served in small piece ...
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
Salumi (singular salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto cotto.
The w ...
'' made in Italy of
cured pork loin.
It is distinct from cured pork loin which is known as ''
lonza''. In Spain, cured pork loin is known as ''lomo''.
See also
*
Cuts of pork
File:British Pork Cuts.svg, 400px, British cuts of pork
poly 187 219 187 194 173 196 Trotters
poly 372 226 373 207 361 204 359 216 Trotters
poly 171 141 166 104 287 117 294 152 Belly
poly 167 102 178 27 315 23 274 102 Loin
poly 361 201 371 181 ...
References
Cuts of pork
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