MAMBI

Pork Cracklings Chicharrones — Nutrition Facts & Ingredients

UPC 19631001041 Manufacturer: Mesa Meat Processors Corp. Other Snacks Updated Sep 27, 2026

Per serving (0.5 ONZ, 14 g): 80 calories. Per 100 g: 571 calories, 57.1 g protein, 35.7 g fat.

Label highlights:

Nutrition Facts

Serving size0.5 ONZ (14g)

Amount per servingCalories
80
% Daily Value*
Total Fat 5.0g 6%
Saturated Fat 1g 5%
Trans Fat --
Cholesterol 9.9mg 3%
Sodium 370mg 16%
Total Carbohydrate 0g 0%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

571 calories in 100 g
Protein57.1 g
Carbohydrates0 g
Fat35.7 g
Saturated fat7.1 g
Cholesterol71 mg
Sodium2643 mg

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Ingredients

Fried-out Pork Fat With Attached Skins, Salt Added

Frequently asked questions

How many calories are in Pork Cracklings Chicharrones?

Per 100 g of Pork Cracklings Chicharrones there are 571 calories.

How much protein is in Pork Cracklings Chicharrones?

Per 100 g of Pork Cracklings Chicharrones there are 57.14 g protein.

How many carbohydrates are in Pork Cracklings Chicharrones?

Per 100 g of Pork Cracklings Chicharrones there are 0.0 g carbohydrates.

How much sodium (salt) is in Pork Cracklings Chicharrones?

Per 100 g of Pork Cracklings Chicharrones there are 2643.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Pork Cracklings Chicharrones?

The main ingredients in Pork Cracklings Chicharrones are: Fried-out Pork Fat With Attached Skins, Salt Added.

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Level of processing

1
Unprocessed
2 ingredients
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

Types of fat

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