Name: Dry-Cured Meat in Curing Bag
Cook time: 528 h 35 min
Total time: 528 h 35 min
Yield: 1 dish
Cuisine: Italian
Ingredients: Pork; Nitrite salt; Allulose; Dry-cured meat spice blend; Starter cultures

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Italian

Digestion time: 4 hour

Complete protein: ✔

Prepare the meat mixture according to the ingredients, keeping the meat cold.

Season, mix thoroughly and shape or stuff as described.

Cook, dry or cure according to the temperature steps in the recipe.

Cool and refrigerate before slicing when the recipe requires stabilization.

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Published: 03.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Pork	Pork	Ingredient quantity for Pork in g
Include ingredient: Nitrite salt	Nitrite salt	Ingredient quantity for Nitrite salt in g
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g
Include ingredient: Dry-cured meat spice blend	Dry-cured meat spice blend	to taste
Include ingredient: Starter cultures	Starter cultures	to taste

	Product release:	1 037
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Proteins	24.1
Digestible proteins	24.1
Fats	15.4
Plaid	0
Net carbohydrates	0
Calories	241 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	19.3
Disease inflammatory index, DII	0.02

Weight loss	Detention	Set
25%	18%	15%
972	1350	1620

Nutrient	% of RDA
B1	707660140421
B3	39443477311
B6	30302064131
B12	28282624231
B2	1518143261
B5	1414122471
B4 (Choline)	1114132363
D	888811

Nutrient	% of RDA
Collagen	585858582910
Sodium	5353531024924
Selenium	46464284256
Phosphorus	25252535189
Zinc	2433245255
Iron	13641072
Potassium	1013121597
Coenzyme Q10	1010102931
Alpha GPC	88152384

22 35
	Mix	15
		1
		7
		14
	Cool down	20

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

Nutrient	% of RDA
Palmitic acid (Saturated)	34343452?68
Cholesterol	343434135?68
Stearic acid (Saturated)	23292939?58
Oleic acid (Omega-9)	13161523?18

Nutrient	% of RDA
Histidine	138193193402?96
Methionine	961291292689664
Threonine	92129129268??
Tryptophan	861211213014812
Phenylalanine	66939319311639
Valin	648989187?29
Leucine	6287871855822
Tyrosine	5577551939632
Proline	485448121?32
Glycine	48484814514548
Alanine	489696241??
Lysine	4664641343216
Cysteine	4048491274832
Aspartic acid	32393296?32
Arginine	23232358196
Serin	1010616?3
Taurine	1010191952
Isoleucine	812122463

Dry-Cured Meat in Curing Bag

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