Pork loin

Pork loin is a lean and tender cut that comes from the upper part of the pig, located along the spine. It is one of the most valued cuts for its soft texture and delicate flavor, ideal for a wide variety of kitchen preparations, from roasts and stews to grilled steaks.

This cut originates from European culinary tradition, but is widely used in cuisines all over the world, especially in Spanish-speaking countries where it is adapted to various typical regional recipes.

Properties: Pork loin is an excellent source of lean protein, with low fat content when properly trimmed. It also provides nutrients such as iron, zinc, and B-complex vitamins, which are essential for a balanced diet.

Synonyms in Latin America: depending on the country, pork loin may also be known as solomillo (in some regions), centro de lomo, or simply lomo. In Mexico, for example, it is usually called lomo de cerdo, while in countries like Argentina or Chile the term solomillo de cerdo may be used to refer to a similar cut or to the finest part of the loin.