Pork Loin

Runs along the back of the pig, from the shoulder (blade end) down to the leg (sirloin end).

Characteristics:

• A large primal cut that can be broken down into:
  -Blade end (near the shoulder, slightly fattier).
  -Center-cut loin (lean, uniform, often used for chops or roasts).
  -Sirloin end (closer to the leg, slightly tougher).

• Can be sold bone-in or boneless, as whole loins, chops, or roasts.

Brands: Costa Food Meat, Seara
Origin: Spain
Packing: 0.5-1kg/pc | 10kg/cs

Dishes:

• Char siu (Chinese-style BBQ pork).

• Thai grilled pork collar (Kor Moo Yang) – marinated and chargrilled, served with dipping sauce.

• Roast pork collar – often used for European-style roasts.

• Pulled pork – in some regions, collar is used instead of shoulder.