FRESH PORK LOIN

Pork Loin is a fresh cut of 100% Italian pork from selected farms. This is the part of the boned loin above the tenderloin, positioned along the spine after the rib.

It is the leanest part of the pig, considered very valuable because it is almost completely free of fat, it is also known as pork rump, loin or sirloin steak. Not to be confused with pork loin, which is the pork carré used in its entirety and therefore made up of meat and bones.

With the term “Lonza”, in Italy, there are two very different meanings between the North and Center. In the North, in fact, the loin is the part of fresh meat we have talked about, while in some regions of Central Italy (Abruzzo, Marche, Lazio and Umbria) this term means a cured meat aged at least 60 days obtained from the pork’s neck.

Pork Loin is perfect to be cooked in a pan or in the oven to make tasty recipes. In fact, it lends itself to many dishes, it can be cooked stewed or roasted, it can be stuffed with bacon or with mushrooms, baked in a crust, it can be minced as a filling for stuffed pasta or cooked only in a pan with a drizzle of lemon.

The pork loin is gluten free, lactose free and OMG free.

Italian pork loin