Pork Products
Pork, cured, salt pork, raw
Parameters
- Sodium
- 2,680 mg
- Salt, derived
- 6.81 %
- Water
- 11.0 g
- Brine concentration
- 38.25 %
- Moisture-protein ratio
- 2.18 : 1
USDA FoodData Central, SR Legacy, FDC ID 168287. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record
How the derived figures were obtained
salt % = sodium mg / 1000 x 2.5420 / 100 x 100
= 2,680 / 1000 x 2.5420 = 6.812 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 6.812 / (6.812 + 11.0) = 38.246 %
MPR = water % / protein % = 11.0 / 5.1 = 2.178 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Cholesterol | 86.0 | mg |
| Sodium | 2,680.0 | mg |
| Saturated fat | 29.4 | g |
| Iron | 0.44 | mg |
| Protein | 5.05 | g |
| Total fat | 80.5 | g |
| Carbohydrate | 0.00 | g |
| Energy | 748.0 | kcal |
| Water | 11.0 | g |
| Calcium | 6.00 | mg |
| Potassium | 66.0 | mg |
What these figures do and do not say
The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.
Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.
Nearby entries
- Pork, cured, ham, whole, separable lean only, roasted
- Pork, cured, ham, whole, separable lean only, unheated
- Pork, cured, separable fat (from ham and arm picnic), roasted
- Pork, cured, separable fat (from ham and arm picnic), unheated
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.