A name in Emilia-Romagna and Rome for entrecôte steak from foreribs at the inner limit of the rump along a line parallel with the spine. As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal. The steak itself is a lean, tender steak cut from the thin end of boned sirloin (US: loin). It is a thick, juicy, well-marbled steak and is excellent for grilling and is a classic French steak.
Loin or fillet, tenderloin of pork cured with wine, spices and garlic. After the pigs are slaughtered in autumn (US: fall) it is common to see paper packages tied up with string hanging in butcher's shops. These are lonze, hanging to dry and mature in a cool place. The resulting meat is somewhere between a fat ham and a salami, and it is cut into thin slices and served raw as a starter.
