Dry Cured Pork Neck & Ibérico Cheese
Packaged product Dairy and Eggs Marks & Spencer
Dry Cured Pork Neck & Ibérico Cheese contains 310 kcal per 100 g. A serving, 90 g (90 g) provides about 279 kcal.
Roughly 66% of its calories come from fat, with 33% from protein and 1% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in dairy and eggs on FoodFactly, where the median is 245 kcal per 100 g across 55,735 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 310 kcal | |
| Total fat L | 22.9 g | 29% |
| Saturated fat L | 8.1 g | 41% |
| Sodium L | 1,140 mg | 50% |
| Total carbohydrates L | 0.9 g | 0.3% |
| Dietary fiber L | 1 g | 4% |
| Total sugars L | 0.9 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 25.3 g | 51% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 33%
- Carbohydrates 1%
- Fat 66%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein25.3 gin the top quarter of dairy and eggs (median 8 g)
- Fiber1 gabove the median for dairy and eggs (median 0.7 g)
- Sugars0.9 gin the lowest quarter of dairy and eggs (median 4 g)
- Fat22.9 gabove the median for dairy and eggs (median 10 g)
- Saturated fat8.1 gabove the median for dairy and eggs (median 4.2 g)
- Sodium1,140 mgin the top quarter of dairy and eggs (median 218 mg)
- Protein per 100 kcal8.2 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Marks & Spencer
- Barcode
- 29513727
- Quantity
- 90g
- Label serving
- 90 g
- Category
- Iberian hard cheeses
- Nutri-Score
- E as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
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).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Source of the nutrition information
- Open Food Facts, record 29513727. License: ODbL 1.0 (Open Food Facts). Source record dated May 13, 2026. Imported November 12, 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.