Where Does Pork Loin Come From on a Pig? A Guide to This Prized Cut

Pork loin is one of the most versatile and popular cuts of pork. But where exactly does this lean tender meat come from on the pig?

As a primal cut pork loin is sourced from a specific area of the pig’s anatomy. Understanding the loin’s location and context among other pork cuts provides helpful insight into its culinary properties.

Overview of Pork Primal Cuts

Pork from a whole pig is first divided into large primal sections, then further fabricated into individual retail cuts commonly found at the grocery store. The main pork primals are:

• Shoulder
• Loin
• Side/Belly
• Leg

The loin is located along the pig’s back, extending from the shoulder rearwards toward the hind legs. This region contains some of the most tender and desirable pork cuts.

Where Pork Loin Comes From

The pork loin primal cut comes from the area along the pig’s back between the shoulder and hind legs.

Anatomically, the loin section contains a portion of the pig’s vertebral column with surrounding muscles, fat and connective tissues. It runs from the last rib through the hip section.

On a full pig carcass, the loin is a long cylinder shape spanning across the mid-back region. Once removed from the carcass, the whole pork loin is fabricated into smaller roast and chop cuts.

Muscle Composition and Characteristics

Pork loin contains portions of two major muscles:

• Longissimus dorsi – A long, tender muscle that runs below the backbone.
• Psoas major – A short tender muscle near the hip.

Since the loin comes from lightly worked muscles, it is lean and tender compared to cuts from the shoulder or leg. Loin cuts are sometimes called “center loin” or “center cut”, referencing their central location.

The structure of the loin muscles gives pork cuts like loin chops and roasts a signature round, cylindrical shape. The loin also contains a belly portion with more fat, adding flavor and moisture when cooking.

Popular Pork Loin Cuts

The pork loin primal is fabricated into these common retail cuts:

• Pork loin roast – This is a whole boneless loin, ideally roasted
• Pork chops – Bone-in or boneless chops cut across the loin
• Pork tenderloin – The small, very tender psoas major muscle
• Stuffed pork loin – Boneless roast filled with stuffing
• Pork cutlets – Thin boneless cutlets, pounded flat

The loin is also where premium baby back ribs are located. They come from the upper rib section near the spine.

Since the loin is leaner than other primals, care must be taken not to overcook its cuts. Using a meat thermometer helps avoid drying the meat out.

Where It’s Located on the Pig

To visualize where pork loin originates, here are a few key reference points on the pig’s anatomy:

• Toward the front of the pig near the shoulders
• Above the belly region along the bottom
• Below the rib section containing the pork spareribs
• In front of the ham or rear leg section

The long cylindrical loin runs right down the middle of the back, spanning between the shoulders and ham. This central area is naturally the source of the most tender, sought-after pork cuts.

High on the Hog

The expression “high on the hog” refers to the upper half of the pig containing choice cuts like pork loin and ribs. Eating these desirable center cuts was a sign of prosperity.

Lower cuts toward the leg and belly were considered poorer quality and given to servants and field workers. So the loin’s prime location gives it its elite culinary status.

A Valued Cut in Many Cuisines

Across cuisines worldwide, pork loin is prized as a lean, tasty cut that takes well to roasting, grilling, breading and more. Some examples include:

• Chinese char siu pork loin
• German schweinebraten pork roast
• Mexican al pastor spit-grilled pork
• Italian maiale arrosto roasted pork loin

From elegant roasts to family-friendly chops, pork loin’s versatility and mild flavor make it a sought after ingredient globally.

In Summary

To recap, the pork loin is sourced from the back of the pig between the shoulders and leg. This area contains tender muscles and lean meat perfect for all kinds of quick and slow cooking methods. Understanding where pork loin is located on the pig helps appreciate why it produces such excellent chops, roasts and other cuts to enjoy.