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I thought I had my fridge protein game figured out: eggs, chicken, and maybe some dry beef.
But then I stumbled back into an old favorite: cured pork loin.
Turns out, this underrated dry meat has way more protein than anything else I was eating. And the best part? It actually tastes amazing.
If you’ve never heard of it, don’t worry; you’re not alone. Let me show you why this might be the best thing you’re not eating yet.
What is This Meat?
Let’s get straight to the point: this is cured or smoked pork loin – a lean, flavorful cut of pork that’s been preserved through drying, curing, or smoking.
The fat, skin, and bones are removed, leaving behind pure protein goodness with a rich, slightly smoky flavor.
Depending on where you live, it might have a different name. In Croatia, we call it Dalmatinska pečenica. In Spain, it’s lomo embuchado. Germans call it geräucherte Schweinelende, and the French refer to it as longe de porc séchée or fumée. English-speaking countries keep it simple with “cured pork loin” or “smoked pork loin.”
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Related: Should We Feel Guilty For Loving Meat?
No matter the name, the concept is the same: a high-protein, low-fat dry meat that’s delicious, versatile, and perfect for those who want to eat healthy without sacrificing taste.
And lastly, it’s pretty affordable, at least when we count all the nutritional value you’ll get (check below).
Why It’s a Nutritional Powerhouse
Here’s why cured pork loin is a rockstar for anyone who loves meat but also wants to stay on top of their fitness or health goals.
Per 100 grams, this dry meat packs an insane 30 to 40 grams of protein, depending on the brand. That’s more than most dry beef or turkey options out there.
And the fat? Practically nonexistent, hovering around 2 to 3 grams.
On top of that, it’s low in calories. It has roughly 180 kcal per 100 grams – so you’re getting tons of protein without unnecessary extras. It’s also nearly carb-free, making it a great option for low-carb diets or keto fans.
The only thing to watch for is the salt. Like most cured meats, it’s salty (about 5-7 grams of salt per 100 grams), so you don’t want to overdo it. But in moderation, this is a nutritional goldmine.
How to Use It: Simple Ideas for Delicious Meals
Cured pork loin is as versatile as it is tasty. Here are two easy ways to use it:
- Protein-Packed Scrambled Eggs
My go-to breakfast. Start by cooking about 50 grams of cured pork loin in a pan. No oil is needed since those tiny bits of fat will do the job. Once it crisps up a little, pour in three beaten eggs. Don’t add salt to the eggs – this meat is already salty enough to flavor the whole dish. Let it cook until it’s set, and you’ve got a high-protein breakfast that’s quick, delicious, and filling. Serve it with a side of fresh veggies like paprika (bell pepper), tomatoes, or olives for a perfectly balanced meal. - Low-Calorie Sandwich
Looking for a light lunch? Pair a few slices of cured pork loin with some low-fat cream cheese on integral bread (whole-grain if you’re not in Croatia). No need for heavy spreads – this combo is flavorful enough on its own. Add some fresh veggies like lettuce, tomato, or cucumber for a crunch, and you’re good to go.
Whether it’s breakfast, lunch, or a quick snack, cured pork loin keeps it simple and satisfying.
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Why You’re Missing Out
Let’s be honest—pork doesn’t exactly scream “high-protein, healthy food,” right?
Beef and chicken always get the spotlight, and I totally get it. They’re lean, reliable, and have a better overall reputation when it comes to quality.
But cured pork loin? It’s in a league of its own.
Even in its fresh form, pork loin is crazy lean and packed with protein. Once it’s cured, you’re looking at one of the most protein-rich meats you can eat, with barely any fat or calories to worry about. That’s not something you hear every day about pork.
I think most people miss out because pork just doesn’t get promoted as a “fit food.”
Related: 10 Signs You’re Officially a Meat Snob
And yeah, in general, beef or chicken might be better choices for everyday meals. But this particular cut is the exception.
If you’re after high-protein, low-calorie meat that actually tastes amazing, this is the one you need to try.
The Bottom Line
Cured pork loin might not be the first thing you think of when you’re shopping for high-protein foods, but it absolutely should be. It’s lean, packed with protein, low in calories, and tastes incredible.
Whether you’re cooking up a quick scrambled eggs, throwing together a light sandwich, or just snacking on it with some cheese and olives, it’s a versatile option that deserves a spot in your fridge.
Don’t let the reputation of pork keep you from trying this hidden gem.
Grab some, give it a shot, and let me know – does it live up to the hype?
