A long, cylindrical cut of meat taken from along the spinal column, narrower at the front end. The cut is streaked with fat which makes it particularly delicious. Along with hams and pork shoulders, the loin is one of the most highly prized cuts of the Iberian pig. Large pieces of marinated pork loin (known in Spain as lomo de la orza) can be fried. Pork loin can also be filleted and grilled, although this is much less common.
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