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Loin, Sirloin and Tenderloin

Pork loin, bone-in, tenderloin out

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The regular pork loin is whole, with bone but without tenderloin. Its length is determined by the cut of the shoulder and the leg. Its width starts at the shoulder with a first rib approximately 4 cm long and ends approximately 1.5 cm from the tenderloin. The defatting of the loin is done according to the product code chosen.