Ingredient
pork loin
According to northern Italian tradition, the term pork loin mainly refers to a cut of meat which is made in the pork part of the loin, in principle excluding the bones, to obtain a cured meat which is not particularly rich in fat, which it imposes for its taste, but at the same time, for its lightness. The pork loin, in the regions of central Italy, is instead characterized by representing the capocollo, that part from which a particularly tasty salami is obtained, also without the bones, with subsequent salting and maturing that lasts at least a couple of months .
Use in cooking
Although it is a cut of pork, the pork loin is not characterized by a significant concentration of fat: for this reason, it can be cooked as a cutlet, roast or well-seasoned roll.Preservation
You can store the pork loin directly inside the refrigerator, for a couple of days, or alternatively you can freeze it for three months.Curiosity
Pork loin - or pork loin - is considered by the Jewish and Islamic religions to be an inadequate food from a moral point of view.Start shopping
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Recipe list
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