Loin

The loin is usually considered the choicest (and consequently most expensive) cut of pork. Although it may be roasted whole, it is often divided into a number of smaller joints.

The hind loin is the best of these cuts, and may come attached to the fillet and the kidney. The rib end (fore loin) is usually cheaper than the hind loin, and looks somewhat like a larger version of best end of lamb. It too may be prepared to create a large crown roast for up to 10 people.

The loin also provides most of the pork chops: these may be grilled, braised or pounded flat, coated in egg-and-crumbs and fried.