• According to the scientific file drawn up by Dr Jean-Marie BOURRE for the F.I.C.T*, dry cured meats bring quality lipids, vitamins, iron and proteins that contribute to the production of energy for the body.

• Did you know that the dry cured short sausage together with the dry cured ham is the product that supplies the most proteins?

• Unlike what people think, dry cured meats lipid content has been much decreased in the last 30 years.

• To learn more about dry cured and deli meats nutritional properties, go and visit the Information Center website regarding cured pork meats.

 

The F.I.C.T provides you with nutritional information, scientific and health-food data sheets.