Pork loin is a cut of meat from a pig, created from the tissue along the top of the rib cage. It is very popular in the United Kingdom and the United States, where it is usually cut into chops (bone in) or steaks (boneless) then grilled, baked or fried. Loin can also be cured to make bacon; it is particularly popular in the United Kingdom where most of the bacon consumed is 'Back Bacon'. Americans call this type of bacon 'Canadian Bacon' as it wa...
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Pork loin is a cut of meat from a pig, created from the tissue along the top of the rib cage. It is very popular in the United Kingdom and the United States, where it is usually cut into chops (bone in) or steaks (boneless) then grilled, baked or fried. Loin can also be cured to make bacon; it is particularly popular in the United Kingdom where most of the bacon consumed is 'Back Bacon'. Americans call this type of bacon 'Canadian Bacon' as it was brought to Canada by British settlers.
A 'Pork Loin Joint' is a roast cut from the loin of a pig. 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. Sometimes; often on request pork rind is added to the fat side of the joint to give a desirable crackling which the loin otherwise lacks.
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