It is located in the inner lower part of the loin. It is one of the highest quality pieces.  It is usually eaten sliced or diced for skewers and fondues. It is a very tender meat which is seldom used in the elaboration of sausages.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 2.05 g
Monounsaturated fatty acids 2.37 g
Polyunsaturated fatty acids 0.44 g
Cholesterol 72.0 mg
Calcium 8.0 mg
Iron 1.2 mg
Zinc 1.6 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 4.0 ug
Salt (Sodium) 53.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.