Lonza di Maiale
Loin is the cut of pork that goes well with that of roast beef. It is divided into three parts: carrè, loin and capocollo. It is located above the fillet and has an elongated rectangular shape. Among the parts of the pig it is among the most fleshy, and is used to obtain slices to be done in a pan, but also for strips. Whole cooked is fabulous for roasting and braising when cooked in one piece.