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The word is used for pork, veal lamb, beef or even rabbit, meaning a choice rib cut from the rear or center of the animal—Italians will cut that part either as chops or as a roast.

For beef, a chop here would be the equivalent of a sirloin steak; it's what they use for bistecca alla fiorentina. For veal, it is sometimes called lombattina. Pork lombo or lombata is often sliced into thin cutlets. Sometimes translated as 'saddle'.

lombo di latte: (north Italy) pork slow-cooked in the oven in milk, scented with bay, sage and lemon

Meats & Poultry

Text © Dana Facaros & Michael Pauls

Image by Marcelo Träsel