USDA ingredient referenceUpdated August 22, 2026

Pork, cured, bacon, pre-sliced, cooked in 32 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Pork, cured, bacon, pre-sliced, cooked” appears as a formulation input in 32 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 32 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Pork, cured, bacon, pre-sliced, cooked in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 32 complete records.

Every occurrence collected here uses ingredient code 10862 and the source description “Pork, cured, bacon, pre-sliced, cooked, pan-fried.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Egg/breakfast sandwiches (8), Deli and cured meat sandwiches (7), Rice mixed dishes (3). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

3.5%–11.9%

The middle half of linked records spans 8.4 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Egg/breakfast sandwiches

8 of 32 linked records (25%) sit in this USDA category. The remainder span 10 other categories.

Most populated share band

5% to under 15%

17 records (53%) fall in this band after repeated rows for code 10862 are combined within each food.

Most frequent eligible co-input

Onions, raw

It appears alongside code 10862 in 10 linked records (31%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 10862 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 10862 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 10862 have been combined.

Under 1%0 records
0 of 32
1% to under 5%11 records
11 of 32
5% to under 15%17 records
17 of 32
15% to under 30%2 records
2 of 32
30% to under 60%0 records
0 of 32
60% to 100%2 records
2 of 32

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Egg/breakfast sandwiches	8	10.2%	7.3%–10.7%	4%–15%
Deli and cured meat sandwiches	7	12.1%	10.5%–13.8%	9.2%–15.4%
Rice mixed dishes	3	1.5%	1.4%–1.6%	1.2%–1.6%
Vegetable dishes	3	3.2%	2.8%–5%	2.3%–6.8%
Bacon	2	100%	100%–100%	100%–100%
Poultry mixed dishes	2	3.7%	3.6%–3.8%	3.6%–3.9%
Seafood mixed dishes	2	8.9%	7.4%–10.3%	6%–11.8%
White potatoes, baked or boiled	2	2.2%	2.2%–2.2%	2.2%–2.2%

What the spread can tell you

In this collection, “Pork, cured, bacon, pre-sliced, cooked, pan-fried” ranges from 1.2% to 100% of listed source-input weight, with a median of 8.6%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Pork, cured, bacon, pre-sliced, cooked, pan-fried.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 10862, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	84 kcal	154–274 kcal	229 kcal	468 kcal	32
Proteinper 100 g of the complete food	2.9 g	7.5–14.4 g	12 g	33.9 g	32
Carbohydrateper 100 g of the complete food	1.7 g	10.1–20.8 g	18.5 g	29.7 g	32
Total fatper 100 g of the complete food	1 g	7.5–15.9 g	9.3 g	35.1 g	32
Dietary fiberper 100 g of the complete food	0 g	1–1.4 g	1.2 g	3.4 g	32
Sodiumper 100 g of the complete food	159 mg	299–770 mg	523 mg	1,680 mg	32

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 32 Feast-indexed food records that list code 10862

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

32 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Bacon biscuit sandwich	Egg/breakfast sandwiches	3 input rows	16 g	15%	382 kcal	13.7 g	1,090 mg	FDC 2707337 ↗
Bacon or side pork, fresh, cooked	Bacon	Sole source	100 g	100%	468 kcal	33.9 g	1,680 mg	FDC 2705890 ↗
Bacon, lettuce, tomato sandwich on wheat	Deli and cured meat sandwiches	4 input rows	16 g	15.4%	229 kcal	12 g	515 mg	FDC 2706980 ↗
Bacon, lettuce, tomato sandwich on white	Deli and cured meat sandwiches	4 input rows	16 g	15.4%	231 kcal	10.9 g	521 mg	FDC 2706979 ↗
Breakfast pizza with egg	Egg/breakfast sandwiches	5 input rows	4 g	4%	292 kcal	14 g	594 mg	FDC 2708699 ↗
Chicken or turkey garden salad with bacon and cheese, chicken and/or turkey, bacon, cheese, lettuce and/or greens, tomato and/or carrots, other vegetables, no dressing	Poultry mixed dishes	9 input rows	10 g	3.6%	106 kcal	11 g	228 mg	FDC 2706812 ↗
Chicken or turkey, breaded, fried, garden salad with bacon and cheese, chicken and/or turkey, bacon, cheese, lettuce and/or greens, tomato and/or carrots, other vegetables, no dressing	Poultry mixed dishes	9 input rows	10 g	3.9%	122 kcal	6.8 g	256 mg	FDC 2706813 ↗
Clams Casino	Seafood mixed dishes	8 input rows	13 g	11.8%	162 kcal	11.8 g	454 mg	FDC 2706564 ↗
Club sandwich on wheat	Deli and cured meat sandwiches	4 input rows	16 g	12.1%	220 kcal	16 g	765 mg	FDC 2706995 ↗
Club sandwich on wheat, with cheese	Deli and cured meat sandwiches	5 input rows	16 g	10.5%	239 kcal	16.6 g	798 mg	FDC 2706996 ↗
Club sandwich on white	Deli and cured meat sandwiches	4 input rows	16 g	12.1%	222 kcal	15.1 g	769 mg	FDC 2706993 ↗
Club sandwich on white, with cheese	Deli and cured meat sandwiches	5 input rows	16 g	10.5%	241 kcal	15.8 g	802 mg	FDC 2706994 ↗
Club sandwich or sub, restaurant	Deli and cured meat sandwiches	5 input rows	16 g	9.2%	234 kcal	16 g	814 mg	FDC 2706997 ↗
Cobb salad, no dressing	Vegetable dishes	7 input rows	40 g	2.3%	93 kcal	11.3 g	159 mg	FDC 2709832 ↗
Egg burrito, with bacon	Egg/breakfast sandwiches	3 input rows	10 g	5.3%	260 kcal	12.1 g	534 mg	FDC 2707345 ↗
Egg sandwich on bagel, with bacon	Egg/breakfast sandwiches	4 input rows	16 g	7.9%	268 kcal	13.7 g	536 mg	FDC 2707330 ↗
Egg sandwich on biscuit, with bacon	Egg/breakfast sandwiches	3 input rows	16 g	11.3%	309 kcal	11.9 g	774 mg	FDC 2707326 ↗
Egg sandwich on biscuit, with bacon and cheese	Egg/breakfast sandwiches	4 input rows	16 g	9.9%	315 kcal	13 g	804 mg	FDC 2707327 ↗
Egg sandwich on croissant, with bacon	Egg/breakfast sandwiches	4 input rows	16 g	10.5%	326 kcal	13.8 g	525 mg	FDC 2707321 ↗
Egg sandwich on English muffin, with bacon	Egg/breakfast sandwiches	4 input rows	16 g	10.5%	255 kcal	14.1 g	574 mg	FDC 2707317 ↗
Oysters Rockefeller	Seafood mixed dishes	7 input rows	6 g	6%	134 kcal	7.6 g	430 mg	FDC 2706849 ↗
Pork bacon, smoked or cured, cooked	Bacon	Sole source	100 g	100%	468 kcal	33.9 g	1,680 mg	FDC 2705889 ↗
Potato salad, German style	Mashed potatoes and white potato mixtures	10 input rows	32 g	2.7%	108 kcal	2.9 g	181 mg	FDC 2709541 ↗
Potato skins, with cheese and bacon	French fries and other fried white potatoes	6 input rows	8 g	5.6%	215 kcal	7.6 g	488 mg	FDC 2709490 ↗
Potato, baked, peel eaten, with meat	White potatoes, baked or boiled	6 input rows	8 g	2.2%	160 kcal	4.7 g	257 mg	FDC 2709528 ↗
Potato, baked, peel not eaten, with meat	White potatoes, baked or boiled	6 input rows	8 g	2.2%	160 kcal	4.3 g	253 mg	FDC 2709521 ↗
Quiche with meat, poultry or fish	Turnovers and other grain-based items	9 input rows	113.4 g	13.7%	387 kcal	15.5 g	570 mg	FDC 2708731 ↗
Seven-layer salad, lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs, and/or bacon	Vegetable dishes	10 input rows	64 g	3.2%	229 kcal	4.7 g	265 mg	FDC 2709829 ↗
Spanish rice with ground beef	Rice mixed dishes	11 input rows	16 g	1.2%	163 kcal	9.7 g	346 mg	FDC 2709088 ↗
Spanish rice, fat added	Rice mixed dishes	10 input rows	16 g	1.5%	115 kcal	2.9 g	310 mg	FDC 2709085 ↗
Spanish rice, no added fat	Rice mixed dishes	9 input rows	16 g	1.6%	101 kcal	2.9 g	314 mg	FDC 2709086 ↗
Spinach salad, no dressing	Vegetable dishes	3 input rows	32 g	6.8%	84 kcal	7 g	220 mg	FDC 2709831 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 10 exact records behind Pork, cured, bacon, pre-sliced, cooked, pan-fried (USDA input 10862). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Club sandwich on wheat is higher in dietary fiber per 100 g

Club sandwich on wheat reports 2.4 g versus 0 g for Bacon or side pork, fresh, cooked: a 2.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Club sandwich on wheat is denser; Potato, baked, peel eaten, with meat is higher in its source amount

Club sandwich on wheat reports 220 kcal per 100 g and 286 kcal in USDA source amount (130 g). Potato, baked, peel eaten, with meat reports a lower 160 kcal per 100 g but a higher 504 kcal in USDA source amount (315 g).

Record identity is part of the estimate

Distinguish “Egg sandwich on biscuit, with bacon and cheese” from “Club sandwich or sub, restaurant”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Pork, cured, bacon, pre-sliced, cooked, pan-fried (USDA input 10862), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Club sandwich on wheat

Club sandwich on wheat is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Egg sandwich on biscuit

Egg sandwich on biscuit, with bacon and cheese is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 4 of 10 context records; its summed listed input weight spans 0.3–1.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Peppers, bell, green, raw

USDA input 11333 appears in 3 of 10 context records; its summed listed input weight spans 17–74.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Test a nearby record choice Spanish rice, fat added vs Spanish rice, from restaurant

Spanish rice, fat added is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: added fat versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Chicken or turkey garden salad with bacon and cheese, chicken and/or turkey, bacon, cheese, lettuce and/or greens, tomato and/or carrots, other vegetables, no dressing vs Chicken or turkey, breaded, fried, garden salad with bacon and cheese, chicken and/or turkey, bacon, cheese, lettuce and/or greens, tomato and/or carrots, other vegetables, no dressing

Chicken or turkey garden salad with bacon and cheese, chicken and/or turkey, bacon, cheese, lettuce and/or greens, tomato and/or carrots, other vegetables, no dressing is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Bacon or side pork, fresh, cooked to 2.4 g in Club sandwich on wheat, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 10862; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.