Cured Pork Shoulder

Cured Pork Shoulder

EverydaySalted

Cured pork shoulder is a salt-preserved meat product made from the upper front leg of the pig, traditionally used in charcuterie specialties like coppa. The curing process concentrates the meat's natural flavors while creating a dense, marbled texture from the shoulder's mix of lean muscle and fat deposits. With significantly higher sodium content than fresh pork, it provides substantial protein but requires portion consideration in sodium-restricted diets. Typically sliced thin for charcuterie boards or cubed to flavor stews and bean dishes, it offers robust umami depth to various culinary applications.

Macro Impact

A 3 oz serving contains 145 calories, 21g protein, 0g carbs, and 6g fat.

Calorie Burn

How long would it take to burn off 145 calories?
Walking3.5 mph, moderate pace
34 min
YogaModerate effort, gentle pace
24 min
SwimmingModerate effort, freestyle
19 min
Biking12-14 mph, moderate effort
15 min
StairsStair climbing, moderate pace
17 min
Running5 mph (12 min/mile)
12 min

Nutrition Facts

Serving size3 oz (85 g)
Amount per serving
Calories145
% Daily Value*
Total Fat6g
8%
Saturated Fat2g
10%
Trans Fat0g
Polyunsaturated Fat0.7g
Monounsaturated Fat3g
Cholesterol41mg
14%
Sodium1046mg
45%
Total Carbohydrate0g
0%
Dietary Fiber0g
0%
Total Sugars0g
Includes Added Sugars0g
0%
Protein21g
Vitamin D0.8mcg
4%
Calcium9mg
1%
Iron0.9mg
5%
Potassium248mg
5%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
0 / 275 g
0%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
6 / 78 g
8%
Monounsaturated
3 / 31 g
9%
Polyunsaturated
1 / 23 g
3%
Saturated
2 / 23 g
9%
Trans
0 g
Cholesterol
41 / 300 g
14%
Omega 3
0 / 5 g
0%
Omega 6
1 / 19 g
3%
Omega 9
3 g
Protein
Protein
21 / 80 g
26%
Amino Acids
Histidine
1 / 3 g
25%
Isoleucine
1 / 2 g
59%
Leucine
2 / 3 g
54%
Lysine
2 / 2 g
75%
Methionine
1 / 1 g
47%
Phenylalanine
1 / 2 g
46%
Threonine
1 / 1 g
79%
Tryptophan
0 / 0 g
80%
Valine
1 / 2 g
45%
Arginine
1 g
Cysteine
0 g
Cystine
0 g
Tyrosine
1 g
Alanine
1 g
Aspartic Acid
2 g
Glutamic Acid
3 g
Glycine
1 g
Proline
1 g
Serine
1 g
Vitamins
Thiamine, B1
1 / 1 mg
54%
Riboflavin, B2
0 / 1 mg
16%
Niacin, B3
4 / 15 mg
27%
Pantothenic Acid, B5
1 / 5 mg
11%
Pyridoxine, B6
0 / 1 mg
24%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
1 / 2 mcg
39%
Folate
3 / 400 mcg
1%
Vitamin A
0 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
1 / 15 mcg
5%
Vitamin E
0 / 15 mg
1%
Vitamin K
0 / 105 mcg
0%
Minerals
Calcium
9 / 1k mg
1%
Copper
0 / 1 mg
12%
Iron
1 / 13 mg
7%
Magnesium
14 / 370 mg
4%
Manganese
0 / 2 mg
1%
Phosphorous
207 / 700 mg
30%
Potassium
248 / 3k mg
8%
Selenium
35 / 55 mcg
64%
Sodium
1k / 2.3k mg
45%
Zinc
3 / 10 mg
26%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
54 g
Caffeine
0 mg
Choline
86 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Pork, cured, shoulder, arm picnic, separable lean and fat, roasted. USDA Standard Reference, Legacy. Food ID 167879.
  2. 2.Pork, cured, shoulder, arm picnic, separable lean only, roasted. USDA Standard Reference, Legacy. Food ID 167880.
  3. 3.Pork, cured, ham, shoulder, arm picnic, lean and fat, roasted. Canadian Nutrient File. Food ID 1877.
  4. 4.Pork, cured, ham, shoulder, arm picnic, lean, roasted. Canadian Nutrient File. Food ID 1878.
  5. 5.Pork, cured, ham, shoulder, picnic, boneless, lean, unheated. Canadian Nutrient File. Food ID 1978.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

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