Pork loin is a cut of meat from a pig; created from the tissue along the dorsal side of the rib cage. It can be in individual servings, as chops (bone in) or steaks (boneless) in grilled, baked or fried form. A joint or roast is a larger section of the loin which. It can take two forms: ‘bone in’, which still has the loin ribs on it; or ‘boneless’, which often has butchers string to prevent the roast from falling apart. Pork rind may occur at the fat side of the joint to give a desirable crackling which the loin otherwise lacks. Loin can also be in cured form to make back bacon.