Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dry-cured or smoked.

In Spanish cuisine, lomo embuchado is a dry-cured meat made from pork tenderloin, sometimes called caña de lomo or just lomo. It is similar to cecina, but with pork instead of beef.

In Italian cuisine, there are many variants of lonza stagionata. Capocollo is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. In the northeastern border region of Trieste and surroundings as well as coastal Slovenia and Istria in Croatia (influenced by Venetian culture) it is also known as ombolo.

In Corsican cuisine, lonzu is cured loin.

In Cypriot cuisine, lountza (Greek: λούντζα) is made of pork tenderloin, which is first brined and marinated in red wine, then dried and smoked.

It may be sold immediately after smoking, or aged. As it ages, it becomes harder and more strongly flavored. It may be spiced with coriander.

Lountza may be served cooked or uncooked with alcoholic drinks such as zivania or wine. Grilled lountza served with other Cypriot foods such as halloumi and kefalotyri cheese often appears in meze platters. Sandwiches made of grilled lountza and halloumi are favorite fast food snacks in Cyprus.

In the northern Cyclades islands of Greece (Mykonos, Syros, Andros, Tinos), louza is preserved pork loin.