Biltong governing the importation of meat-based products from non-EU countries laid down by HM Customs and Excise and its successor HM Revenue and Customs, thus it is made in the UK. In the United States, biltong is relatively rare as beef jerky has been traditionally the more popular dried meat snack. Within the last five years, biltong has begun a small emergence within the United States, particularly from South African immigrants who have brought their local culture and foods with them. This has been most common in affluent areas of major cities where the local population can afford to experience a
Cured pork tenderloin All of the names above come directly or indirectly from Latin "lumbus" 'loin'. Cured pork tenderloin Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dried or smoked. In Spanish cuisine, lomo embuchado is a dry-cured meat made from a pork tenderloin, sometimes called lomo for short. It is similar to "cecina", but with pork instead of beef. In Italian cuisine, there are many variants of lonza stagionata. Capocolla is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing.