How much protein is in pickled pork?

November 29, 2025 •

4 min read

According to nutrition data, a typical 100g serving of pickled pork can contain between 11.5g and 22.4g of protein, a range that varies significantly based on the specific cut and preparation. Understanding how much protein is in pickled pork requires looking at different parts of the animal, from hocks to feet, and considering how the curing process affects its nutritional makeup.

Quick Summary

The protein content in pickled pork varies widely depending on the specific cut and preparation method. Factors like the amount of fat and whether the skin is included significantly impact the final nutritional profile. This article breaks down the protein levels in different pickled pork products and discusses their overall dietary context.

Key Points

Protein Varies by Cut: The amount of protein in pickled pork depends on the cut, with hocks (22.4g/100g) offering more than feet (11.5g/100g).
High in Collagen: Much of the protein, especially in hocks and skins, comes from collagen, a structural protein beneficial for joints.
Sodium is a Major Factor: The high sodium content from the pickling brine is a significant nutritional consideration.
Fat Content Differs: Fatter cuts like pickled feet and skins have a lower protein-to-calorie ratio than leaner parts of the meat.
Preparation Impacts Sodium: Soaking or boiling pickled pork can help reduce its sodium level, making it a more manageable dietary choice.

Decoding the Protein in Pickled Pork

When analyzing the nutritional value of pickled pork, the protein content is a primary concern for many. As with any meat product, the amount of protein is not a fixed number but depends heavily on the specific cut and how it was prepared. The pickling process itself does not drastically change the inherent protein of the pork but can influence overall nutritional data due to added sodium and water retention.

Pickled Pork Hocks: A Collagen-Rich Protein Source

One of the most common forms of pickled pork is the hock, also known as the shank. This cut is notoriously rich in collagen, a structural protein. A 3-ounce serving (about 85g) of pickled pork hocks provides approximately 22 to 22.4 grams of protein, making it a highly concentrated protein source. However, it's important to note that a significant portion of this protein comes from connective tissues, not just the muscle, which also contributes to a higher calorie count and a substantial amount of fat.

High Protein Density: Despite the fat content, the sheer amount of protein in hocks is impressive.
Collagen Benefits: The collagen can be beneficial for joint and skin health, adding a functional aspect to the protein.
High Sodium: The downside is the very high sodium content from the pickling brine, which must be considered for overall dietary health.

Pickled Pork Feet (Trotters): Lower Protein per Serving

For those who enjoy pickled pork feet, the nutritional profile shifts. While also a source of protein and collagen, the structure is different. A 100g serving of pickled pork feet contains approximately 11.5 grams of protein. This is significantly lower than the hock, as the foot is mostly composed of skin, bone, and connective tissue with less muscle meat. The nutritional data for trotters also shows a higher proportion of fat relative to its protein content compared to other cuts.

Pickled Pork Skins (Cueritos): Unique Nutritional Profile

Pickled pork skins, known as cueritos in some cuisines, offer yet another take on pickled pork nutrition. A 100g serving of these can contain around 14.3g of protein. The protein here comes primarily from the skin and its collagen, making it an interesting and different nutritional choice. Like other pickled pork products, they are also high in sodium.

A Comparative Look at Protein in Pickled Pork

To illustrate the variations clearly, here is a comparison table of different pickled pork cuts based on available nutrition data per 100g serving:


Pork Cut	Approximate Protein (per 100g)	Primary Protein Source	Notes on Other Nutrients
Pickled Pork Hocks	22.4g	Muscle and collagen	High in fat and sodium.
Pickled Pork Feet	11.5g	Skin and connective tissue	Higher fat proportion.
Pickled Pork Skins	14.3g	Skin and collagen	Higher fat, high sodium.
General Pickled Pork	13.5g	Mixed muscle and fat	Varies widely by composition.

Factors Influencing Protein Content

Several factors can influence the final protein amount and quality in your pickled pork:

Cut of Meat: As shown in the table, the specific cut—be it hock, feet, or shoulder—will determine the ratio of muscle protein to connective tissue.
Fat Content: Cuts with higher fat will have a lower protein-to-calorie ratio. This is a crucial distinction for anyone monitoring their macronutrient intake.
Preparation Method: Some pickling recipes may use leaner cuts, but most traditional methods utilize tougher, fattier pieces. The brine's effect on moisture and sodium levels is consistent across methods.

Cooking Methods and Sodium Considerations

While pickling preserves the pork, the high sodium content is a significant nutritional consideration. Soaking the pickled pork in water or boiling it before consumption can help reduce some of the sodium, but it will not remove it entirely. This is a common practice when preparing dishes like split pea soup with pickled pork.

Ways to Prepare Pickled Pork to Manage Sodium

Here are some common ways to prepare and enjoy pickled pork while being mindful of its high sodium content:

Rinsing: Rinsing the meat thoroughly under cold water can remove some of the surface salt.
Soaking: Soaking the pork for several hours or overnight, and changing the water periodically, can draw out a substantial amount of salt.
Boiling: For recipes where the pork is boiled, using fresh water and discarding the cooking liquid will reduce the saltiness of the final dish.
Incorporating with Low-Sodium Ingredients: Using pickled pork as a flavoring agent in dishes with otherwise low-sodium ingredients can help balance the overall saltiness.

Conclusion: A Protein Source with Caveats

Pickled pork offers a significant amount of protein, particularly in cuts like hocks. However, its high fat and, most importantly, high sodium content mean it should be consumed in moderation as part of a balanced diet. Individuals tracking their protein, fat, and sodium intake should pay close attention to the specific cut they are consuming. While it is a versatile and flavorful ingredient, its nutritional profile places it in the category of a treat rather than an everyday dietary staple. Anyone with high blood pressure or other health concerns related to sodium should be particularly cautious. Ultimately, understanding which part of the pig was pickled and how it was prepared is key to knowing precisely how much protein you're getting.

For more detailed nutritional information on various cuts of pork, see the US Department of Agriculture's FoodData Central website.

Frequently Asked Questions

No, the pickling process does not add protein to pork. It primarily involves curing the meat in a salty brine, which affects the moisture and sodium content but does not increase its protein levels. The protein content is determined by the specific cut of pork used.

Generally, no. Pickled pork is often made from tougher, fattier cuts like hocks or feet. While it contains a high amount of protein, it also has a significant fat and sodium content, making it less lean than un-pickled cuts like pork loin.

There is a notable difference. Pickled pork hocks (shanks) typically offer a higher protein concentration, with approximately 22.4g per 100g, compared to pickled pork feet (trotters), which have a lower protein density of about 11.5g per 100g.

Yes, pickled pork is an excellent source of collagen, particularly in cuts that include skin, bone, and connective tissue, such as hocks and feet. Collagen is the primary protein found in these tissues.

To reduce the sodium, you can rinse the pickled pork thoroughly, soak it in fresh water for several hours (changing the water periodically), or boil it and discard the cooking liquid before adding it to your recipe.

Pickled pork skins, or cueritos, provide a different nutritional profile. A 100g serving contains about 14.3g of protein, which comes from the skin's collagen. They are also high in fat and sodium.

You can, but moderation is key. While it is a good source of protein, the high fat and sodium levels may not align with all dietary goals. It is best used as a flavor enhancer or in smaller portions rather than a primary protein source.