It is the loin or loin, the back part of the back, of the loin, above the tenderloin. It is made everywhere in Italy and therefore has different names in each region. It is used fresh as well as processed as a cured meat. Aged a minimum of 4 months, it has a light color, is a firm and completely lean meat protected by a thick layer of fat. Weighing about 2 kg, it is sliced with a knife or slicer.