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.
Loin can also be cured to make back bacon, which is particularly popular in the United Kingdom and Canada; in the U.S., this is called "Canadian bacon" to distinguish it from the usual U.S.-style streaky bacon.
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