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 .