Pork loin is popular meat, valued for its flavour. Good quality loin is delicate and juicy with white and compact fat. Loin is a long cut that runs along a bone and it is divided into front section, which is more fatty and middle and back sections, which are more lean. The middle section of loin has a shape that makes it the most suitable for roasting. The front and back sections are used for cutlets. The entire loin with bone may be roasted, too. Loin should not be processed straight from the fridge. Before heat processing (roasting, stewing, frying, cooking), loin should warm up to room temperature so that it does not lose its juice and dehydrate.