Dry Cured Pork Neck & Ibérico Cheese
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 310 kcal | 16% |
| Fat | 22.9 g | 33% |
| of which saturates | 8.1 g | 41% |
| Carbohydrate | 0.90 g | 0% |
| of which sugars | 0.90 g | 1% |
| Fibre | 1.0 g | — |
| Protein | 25.3 g | 51% |
| Salt | 2.8 g | 47% |
Open Food Facts, ODbL, record updated 13 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Coppa: Pork (made with 146g of Raw Pork per 100g of Cured Pork Neck). Curing Salt (Salt Preservative: Sodium Nitrite, Potassium Nitrate) Ground Black Pepper. Antioxidant: E301. Ibérico cheese: Ibérico Cheese (Milk).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dried hams”: 13.6 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.