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Pork loin is a wide and thick rectangular cut of pork from the loin muscle of the pig, the midsection that runs from the shoulder to the rear. More specifically, pork loin is cut from the back, between the back fat and the ribs. Pork loin commonly has a thin layer of fat running along its top, called the fat cap. 


Recommended cooking method: Sear and Finish in over, slow roast to medium well and slice thin OR smoke to medium well

Centre Loin Roast

455 Grams
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