Loin (USA, UK)

The loin in pork is proportionately longer than any other domestic animal as the pig has one or two extra ribs. It is divided into two parts: loin and sirloin (US); fore-loin and chump end (UK); and carré and filet (France). Both are prime cuts for roasting, on or off the bone, needing only to be thoroughly trimmed. Loin is the only cut of pork that is not usually salted or pickled, though chops can be bought salted or smoked to use in dishes such as braised sauerkraut.