Smoked Pork
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Smoked pork is pork that has been cured and then exposed to smoke. The curing process typically involves salt and sometimes nitrates or nitrites to preserve the meat and add flavor. Smoking adds a distinct smoky taste and aroma, and can also help preserve the meat further.
Why it's used
Manufacturers use smoked pork to impart a smoky flavor and savory taste to a wide variety of foods. It is commonly found in processed meats like bacon, ham, pepperoni, and sausages, as well as in prepared meals, soups, and snacks.
Health notes
Smoked pork is a source of protein and certain micronutrients. However, processed meats, including smoked pork, have been classified by the WHO/IARC as Group 1 carcinogens (carcinogenic to humans), primarily linked to colorectal cancer. This classification is based on sufficient evidence that consumption is linked to cancer. Regulatory bodies like the FDA do not set specific limits for smoked pork itself, but monitor the safety of processing and additives used. Evidence is mixed regarding the extent of risk at typical consumption levels.
Allergen info
Smoked pork is not derived from one of the 9 FDA major allergens. It does not contain gluten.