Cured Meats

Cured meats are preserved through processes like salting, smoking, or drying, which inhibit bacterial growth and develop deep, complex flavors. Common examples include prosciutto, salami, and bacon, often made from pork, beef, or poultry and seasoned with herbs and spices. This culinary tradition is prominent in Mediterranean regions like Italy and Spain, as well as in many other cultures worldwide.

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🍽️ Nutrition at a glance

Cured meats are typically high in protein and fat, with minimal carbohydrates, and provide key nutrients like iron, zinc, and B vitamins. A standard serving, such as 2 ounces (about 56 grams), generally contains around 150-250 calories, depending on the type and fat content.

Nutrition breakdown

Calories	116 kcal
Protein	14 g
Carbs	0 g
Fat	6 g
Fiber	0 g
Sugar	0 g
Sodium	620 mg
Iron	1.2 mg
Zinc	2.3 mg
Phosphorus	140 mg
Potassium	180 mg
Selenium	12 µg
Niacin (B3)	3.5 mg
Vitamin B12	0.6 µg
Choline	60 mg

Per 3 oz (85 g) · estimated, varies by recipe

💡 What's interesting

The curing process not only preserves the meat but also creates unique umami flavors and textures, making it a cornerstone of charcuterie boards and antipasto platters. Nutritionally, while high in sodium and fat, cured meats can be a concentrated source of protein and essential minerals, often enjoyed in moderation as part of a balanced diet.