Every pork and cured meat product broken down by portion, with fresh cuts compared against bacon, sausages and cured meats.
This is the category where processing matters most. Fresh pork loin is a lean meat. Bacon, sausages and cured meats are salt-preserved products and sit in a different place nutritionally.
Salt is part of the preservation process rather than a seasoning choice, which is why bacon and cured meats consistently sit high regardless of brand.
Two rashers of bacon can carry a third of a young child's entire daily salt allowance.
Meat content in sausages ranges widely, and the remainder is usually rusk, water and fat. Higher meat content generally means more protein and more fat together.
Grilling rather than frying allows fat to drain, which meaningfully reduces the final figures for both bacon and sausages.
Each product page includes a full nutrition breakdown per serving and per pack, portion size comparisons, age-adjusted NHS daily reference intake calculations for children aged 4 to 17, an interactive calculator for your child's specific age and gender, and a complete ingredient and allergen guide.
