"Smoked and cured pork loin" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Smoked and cured pork loin is a part of the pig carcass, typically the back portion with ribs. It has a thin layer of fat and a dense texture, which makes the meat juicy and tender. Smoked and cured pork loin is usually about 1.5-2 cm thick and about 20-30 cm long.

The product can be made from different parts of the carcass, but most commonly the back portion with ribs is used. The meat is cut into thin slices and subjected to the smoking process, which gives it a distinctive aroma and flavor.

Smoked and cured pork loin can be used to prepare a variety of dishes, such as burgers, sandwiches, salads and snacks. It can also be served as a standalone dish, for example on the grill or in the oven.

It is important to remember that smoked and cured pork loin contains a high amount of calories and fat, so it is not recommended to consume it in large quantities by people who are watching their health and figure.