Best Loin

Smoked pork loin back ribs originate from the upper portion of the pig’s rib cage. These ribs are characterized by their leaner meat and shorter length compared to traditional spare ribs. They smoke more quickly due to this structure, making them a favored choice for barbecue restaurants and home co...

A Corsican PDO cured pork loin from pigs raised on chestnuts and acorns, rubbed with wine and herbs before drying, one of three PDO charcuterie products native to Corsica.

Lonza is an Italian cured pork loin produced primarily in central and southern Italy, rubbed with salt and spices then air-dried, and is prized for its lean texture compared to other pork salumi.

Portuguese cured sausage made from whole cuts of pork loin or shoulder seasoned with garlic and paprika, especially traditional in the Alentejo and Trás-os-Montes regions.

Smoked lamb loin chops are cut from the short loin of the lamb and cold- or hot-smoked at low temperatures to preserve their tenderness while imparting aromatic wood smoke to the lean, mild meat.

Beef tenderloin tips are trimmed pieces from the tapered end and chain of the psoas major, the most tender muscle on the steer; smoking adds flavor complexity to a cut otherwise prized solely for its tenderness.

Smoked pork tenderloin medallions are sliced rounds from the loin's tapered muscle, prized for being the leanest cut on the pig and typically brined before smoking to prevent moisture loss during the cook.

Smoked pork schnitzel is a variation of the Central European breaded cutlet tradition in which thin pork cuts are cold- or hot-smoked before or after breading, adding a distinct smoky depth to the dish.