Italian Maiale al Latte
Maiale al Latte is a classic Italian braised pork dish, traditionally from regions like Emilia-Romagna and Tuscany, where a pork shoulder or loin is slow-cooked in whole milk until incredibly tender. The milk gradually reduces and caramelizes, creating a rich, creamy, and subtly sweet sauce that coats the meat.
🍽️ Nutrition at a glance
This dish is high in protein from the pork and fat from both the meat and the milk, making it quite rich and calorie-dense, with a typical serving likely ranging from 500-700 calories. It provides significant protein, calcium, and B vitamins, but is not a source of carbohydrates.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Potassium | 450 mg |
| Phosphorus | 300 mg |
| Iron | 2.5 mg |
| Zinc | 5 mg |
| Vitamin B1 (Thiamine) | 0.8 mg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 1.2 mcg |
| Selenium | 40 mcg |
Per 1 typical serving (about 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a fascinating example of using milk as a braising liquid, a technique that predates the widespread use of tomatoes in Italian cooking. Nutritionally, the slow-cooking process makes the protein very digestible, while the milk's lactose breaks down into simpler sugars, naturally sweetening the sauce without added sugar.
