Pork, fresh, composite of separable fat, with added solution, cooked
FDC 168218oz (85 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 20 · -17 vs Pork medianOnce cooked, this composite pork fat, processed with an added solution, scores 20 of 100 on the Nutrient Density Score, a Low band ranking it 47th of 60 in the Pork category. Cooking concentrates its protein slightly, to an excellent 20% DV, alongside a rise in calories to 585 per 100 g.
It's the cooked form of a fat trim more often rendered or used in processed pork products than eaten as a standalone cut, with an 85 g portion used as the reference here. Saturated fat remains the caveat at 21.4 g per 100 g even after cooking; the raw version of this same cut and Pork, fresh, belly, raw are same-category options to compare.
See how this score is calculated, build a plate around pork, fresh, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 585 kcal | 29% |
| Total fat | 60 g | 77% |
| Saturated fat | 21 g | 107% |
| Cholesterol | 81 mg | 27% |
| Sodium | 125 mg | 5% |
| Carbohydrate | 0.32 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 10 g | 20% |
| Potassium | 214 mg | 5% |
| Calcium | 36 mg | 3% |
| Iron | 0.82 mg | 5% |
| Magnesium | 12 mg | 3% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.24 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 497 kcal | 25% |
| Total fat | 51 g | 66% |
| Saturated fat | 18 g | 91% |
| Cholesterol | 69 mg | 23% |
| Sodium | 106 mg | 5% |
| Carbohydrate | 0.27 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 8.6 g | 17% |
| Potassium | 182 mg | 4% |
| Calcium | 31 mg | 2% |
| Iron | 0.7 mg | 4% |
| Magnesium | 10 mg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.2 mg | 1% |
Source: USDA FoodData Central · Public domain
FDC 168218Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the pork median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Pork, fresh, composite of separable fat, with added solution, rawDensity 20 vs 20Pork, fresh, separable fat, rawDensity 20 vs 20Pork, fresh, belly, rawDensity 20 vs 20Original analysis by NutriVerdict
In the kitchen and how to use it
This is the cooked version of solution-added pork fat trim, the fat that remains and renders after a roast or chop with added solution has been cooked. Once cooked, this fat is often skimmed from the pan drippings and used to baste the meat, stirred into gravy for extra richness, or discarded if a leaner result is preferred. It has a softer, more rendered texture than raw fat since cooking has already broken some of it down.
Any cooked fat drippings should be refrigerated promptly in a covered container and used within a few days, or frozen for longer storage the way you would save bacon grease. Per 100 g it delivers 60.4 g of fat and 585 calories, with 10.1 g of protein reaching 20% DV. Sodium sits at 125 mg per 100 g, slightly higher than the raw version, reflecting both the added solution and concentration from cooking. This is a byproduct of roasting or braising pork, used in small amounts to flavor drippings and gravy rather than served as a portion on its own.
Frequently asked questions about pork, fresh
How many calories are in this cooked pork fat?
It has 585 calories per 100 g, with a fat content of 60.4 g per 100 g.
Is this cooked pork fat a source of protein?
It provides 10.1 g of protein per 100 g, reaching 20% DV, though it is primarily used as a cooking fat rather than a protein source.
What is this cooked pork fat used for?
It is skimmed from pan drippings after roasting or braising and used to baste meat or enrich gravy.