{"id":13754,"date":"2026-08-31T08:10:37","date_gmt":"2026-08-31T06:10:37","guid":{"rendered":"https:\/\/www.elmercadodeorigen.com\/cuanta-proteina-tiene-lomo-iberico\/"},"modified":"2026-08-31T08:10:37","modified_gmt":"2026-08-31T06:10:37","slug":"cuanta-proteina-tiene-lomo-iberico","status":"publish","type":"post","link":"https:\/\/www.elmercadodeorigen.com\/en\/how-much-protein-iberian-cured-loin\/","title":{"rendered":"How much protein is in Iberian cured loin?"},"content":{"rendered":"

Dry-cured Iberian loin<\/strong> is one of the most protein-dense cured meats. There is still no single figure that applies to every producer and piece, because moisture loss during curing, fat content and recipe all change the final concentration.<\/p>\n

Short answer: how much protein?<\/h2>\n

As a practical range, published references place cured loin at roughly 35\u201350 g protein per 100 g<\/strong>. Our current acorn-fed 100% Iberian loin declares 46 g\/100 g<\/strong>.<\/p>\n

At 46 g\/100 g, a 40 g serving provides about 18.4 g protein<\/strong>, while a 50 g serving provides about 23 g<\/strong>.<\/p>\n

Why do the figures differ?<\/h2>\n

Protein concentration is not determined by breed alone. In a cured product, the amount of water remaining after drying is crucial. Two loins from similar raw meat can end with different protein concentrations if one loses more moisture.<\/p>\n

Fat content matters too. With similar moisture, a higher proportion of fat generally leaves a lower percentage of the product as protein. This is why claims such as \u201call 100% Iberian loin contains X grams of protein\u201d should be avoided.<\/p>\n

What do the references show?<\/h2>\n

MAPA’s food sheet for dry-cured loin lists 50 g protein\/100 g<\/strong>. A scientific study of sliced dry-cured Iberian loin analysed acorn-fed 100% Iberian and cebo samples from two companies and found roughly 35.6\u201340.1 g\/100 g<\/strong>.<\/p>\n

Our current acorn-fed 100% Iberian loin declares 46 g\/100 g<\/strong>. Together, these data show consistently high protein with genuine product-to-product variability.<\/p>\n

Does it contain more protein than Iberian ham?<\/h2>\n

It can, but not always. One study of acorn-fed 100% Iberian ham reported an average of 35.79 g\/100 g. Many cured loins are above that figure, but a fair comparison should always use the labels of the two specific products.<\/p>\n

How to calculate protein in your serving<\/h2>\n

protein in serving = grams eaten \u00d7 protein per 100 g \u00f7 100<\/strong>.<\/p>\n