CURED BACK NECK AND CURED LOIN OF PORK The back neck and the whole fillet are the cuts of exclusively Italian pork used to produce these two products. The meat is lightly salted and spiced (with fresh garlic crushed by hand) and is then seasoned for three or four months in naturally aired rooms in the countryside. The cured loin is made of very lean meat while the back neck is lightly streaked with fat, giving it a mild taste.