Pork, cured, breakfast strips, raw or unheated
Whole food · Pork Products
Photo: Wikipedia
This is raw, cured pork belly cut into thin strips, known for its salty, smoky flavor and distinct layers of fat and lean meat. Nutritionally, it is a high-fat, high-protein food with virtually no carbohydrates, providing a significant caloric density from fat.
Calorie split: 12% protein · 1% carbs · 87% fat
↓ Full nutrition💚 Why it's loved
People love it for its intensely savory, salty, and often smoky flavor that crisps up beautifully when cooked, delivering a satisfying crunch and rich mouthfeel. It's a beloved breakfast staple and a versatile ingredient that adds depth to countless dishes.
⚠️ Watch-outs & how to enjoy it better
This product is very high in sodium and saturated fat, which can be a concern for those monitoring heart health or blood pressure. To mitigate, choose low-sodium versions, use it sparingly as a flavoring rather than a main component, and balance meals with potassium-rich vegetables like spinach or tomatoes.
Key benefits
- High in complete protein for muscle maintenance
- Source of B vitamins like thiamine (B1) and niacin (B3)
- Contains minerals like selenium and phosphorus
- Provides a quick, dense source of energy from fats
- Offers a strong savory (umami) flavor base
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'bacon' historically referred to any type of cured pork, and the specific cut we know today as 'American-style bacon' from the pork belly became popular in the 20th century.
Full nutrition (USDA data · scales with serving)
| Water | 47.4 g |
| Energy | 388 kcal |
| Energy | 1623 kj |
| Protein | 11.7 g |
| Total lipid (fat) | 37.2 g |
| Ash | 3.0 g |
| Carbohydrate, by difference | 0.70 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 0.94 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 204 mg |
| Sodium, Na | 987 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 25.0 ug |
| Vitamin C, total ascorbic acid | 27.2 mg |
| Thiamin | 0.47 mg |
| Riboflavin | 0.18 mg |
| Niacin | 3.6 mg |
| Pantothenic acid | 0.48 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 0.99 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 12.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.21 g |
| SFA 12:0 | 0.21 g |
| SFA 14:0 | 0.72 g |
| SFA 16:0 | 7.5 g |
| SFA 18:0 | 4.3 g |
| Fatty acids, total monounsaturated | 16.8 g |
| MUFA 16:1 | 1.8 g |
| MUFA 18:1 | 14.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.5 g |
| PUFA 18:2 | 4.7 g |
| PUFA 18:3 | 0.90 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 69.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.11 g |
| Threonine | 0.45 g |
| Isoleucine | 0.48 g |
| Leucine | 0.82 g |
| Lysine | 0.87 g |
| Methionine | 0.26 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.45 g |
| Tyrosine | 0.34 g |
| Valine | 0.56 g |
| Arginine | 0.72 g |
| Histidine | 0.34 g |
| Alanine | 0.66 g |
| Aspartic acid | 0.97 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.84 g |
| Proline | 0.62 g |
| Serine | 0.44 g |
FAQ
What's the difference between this and pre-cooked bacon?
This is raw and cured, requiring full cooking to be safe and achieve desired crispness. Pre-cooked bacon is fully cooked and just needs reheating, often resulting in a less crispy texture.
How should I store it safely?
Keep it refrigerated at 40°F (4°C) or below. Use within 7 days of opening, or freeze for up to 1 month for best quality. Thaw in the refrigerator.
Can I use it in recipes other than frying?
Absolutely. It can be baked in the oven, air-fried, or blanched and then used in stews, salads, or pasta dishes for added flavor and texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.88 kcal/g · 12% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.