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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use smoked pork fat to add a savory, smoky flavor to foods. It …
What it is
Smoked pork fat is rendered fat from pigs that has been cured and then smoked. The smoking process imparts a distinct flavor and aroma to the fat. It is often used as a flavoring ingredient.
Why it's used
Manufacturers use smoked pork fat to add a savory, smoky flavor to foods. It is commonly found in processed meats, canned vegetables, pasta dishes, and seasoning mixes where a rich, meaty taste is desired.
Health notes
Smoked pork fat is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Like other animal fats, it is high in saturated fat, and high intake of saturated fat is linked to increased risk of heart disease. The World Health Organization (WHO) has identified processed meats as a Group 1 carcinogen, meaning there is sufficient evidence that they cause cancer in humans. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has evaluated many food additives, including some related to meat processing, but specific evaluations for smoked pork fat are not widely published. Evidence regarding the health effects of consuming moderate amounts of smoked pork fat as part of a balanced diet is mixed.
Allergen info
Smoked pork fat is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.