The carbon footprint of pork belly salt-cured
Pork belly salt-cured emits about 0.89 kg CO₂e per 1 kg of prepared product. Below is where that figure actually comes from — every stage of the chain, not a single headline number.
Where the carbon comes from
- Packaging
- 0.364 kg
- 41%
- Producing the packaging it reaches you in.
- Processing
- 0.273 kg
- 31%
- Turning the raw product into food: milling, refining, slaughter, curing.
- Transport
- 0.253 kg
- 28%
- Moving it from farm to processor to shop.
Lower-carbon alternatives
Each emits less than half as much as pork belly salt-cured.
Similar products
Common questions
- How much CO2 does pork belly salt-cured produce?
- About 0.89 kg CO₂e per 1 kg of prepared product, measured across the supply chain. That is roughly the same as driving 5 km in an average petrol car.
- What drives the footprint of pork belly salt-cured?
- Packaging is the largest contributor at 0.364 kg CO₂e, about 41% of the total. Transport is only 0.253 kg — which is why what you eat matters far more than how far it travelled.
- Where does this data come from?
- The WRAP UK Food & Drink Emission Factor Database v2.0, which aggregates peer-reviewed life-cycle assessments. This product's figures come from Agribalyse (ADEME).
Figures from the WRAP UK Food & Drink Emission Factor Database v2.0, which aggregates published life-cycle assessments; this product's data originates from Agribalyse (ADEME), for France. Real values vary by farm, region and method — treat these as the shape of the problem, not a measurement of any one item on your shelf.
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