Elena fillet is a BG dry-cured pork specialty. 28 g protein, 1850 mg sodium per 100 g. Processed meat is Group 1 carcinogen (IARC, Lancet Oncol 2015). Sodium drives blood pressure (He et al., BMJ 2013). Slice thin — a 30 g serving already runs 555 mg sodium.
How should I track Elena Fillet (cured)?
Elena Fillet (cured) is high in protein. The simplest way to track Elena Fillet (cured) accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
