Pork shoulder, cured, slices
Última actualización 4 Nov 2026
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Cured pork shoulder slices are a meat product made from the shoulder of a pig and preserved using salt. They provide mainly protein, with smaller amounts of fat and carbohydrate. Per 100g, they contain 17g of protein, 3.6g of fat, 1.2g of saturated fat and 2.5g of salt.
Protein is needed for the growth and repair of body tissues and helps maintain muscle. The salt content is worth noting for people monitoring their salt intake, as salt used in curing contributes to the total eaten over the day. Saturated fat also contributes to overall dietary intake. Full nutrient figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energía | 103 kcal |
Energía | 435 kJ |
Grasa | 3.6g |
of which saturates | 1.2g |
Carbohydrate | 0.9g |
of which sugars | 0.8g |
17g | |
Sal | 2.5g |
Alcohol | 0g |
Agua | 75g |
Colesterol | 58mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
Trace | |
6mg | |
1mg | |
19mg | |
300mg | |
320mg | |
Sodio | 1000mg |
2.5mg | |
0.08mg | |
10µg | |
5µg |
About these figures
Values are per 100g of the food as described (8 samples, 7 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Analytical survey of meat products, 1990-1991.