USDA ingredient referenceUpdated August 22, 2026

Pork, fresh, separable fat, cooked in 19 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Pork, fresh, separable fat, cooked” appears as a formulation input in 19 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 19 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Pork, fresh, separable fat, 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 19 complete records.

Every occurrence collected here uses ingredient code 10007 and the source description “Pork, fresh, separable fat, cooked.” 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 (15), Pork (3), Butter and animal fats (1). 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

3.9%–6%

The middle half of linked records spans 2 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

15 of 19 linked records (79%) sit in this USDA category. The remainder span 2 other categories.

Most populated share band

1% to under 5%

12 records (63%) fall in this band after repeated rows for code 10007 are combined within each food.

Most frequent eligible co-input

Pork sausage, link/patty, cooked, pan-fried

It appears alongside code 10007 in 15 linked records (79%). 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 10007 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 10007 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 10007 have been combined.

Under 1%0 records
0 of 19
1% to under 5%12 records
12 of 19
5% to under 15%4 records
4 of 19
15% to under 30%1 record
1 of 19
30% to under 60%2 records
2 of 19
60% to 100%0 records
0 of 19

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	15	3.9%	3.9%–4.5%	1%–6.3%
Pork	3	29.9%	19.9%–29.9%	9.9%–30%

What the spread can tell you

In this collection, “Pork, fresh, separable fat, cooked” ranges from 1% to 37.9% of listed source-input weight, with a median of 4.5%. 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, fresh, separable fat, cooked.”

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 10007, 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	257 kcal	271–348 kcal	287 kcal	750 kcal	19
Proteinper 100 g of the complete food	2.7 g	11.5–13.3 g	12.7 g	45 g	19
Carbohydrateper 100 g of the complete food	0 g	15.8–19.2 g	17 g	27.2 g	19
Total fatper 100 g of the complete food	13.1 g	16.9–23.8 g	19.8 g	81.9 g	19
Dietary fiberper 100 g of the complete food	0 g	0.6–1.3 g	0.9 g	2.1 g	19
Sodiumper 100 g of the complete food	439 mg	484–787 mg	510 mg	2,040 mg	19

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 19 Feast-indexed food records that list code 10007

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

19 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
Egg burrito, with sausage	Egg/breakfast sandwiches	4 input rows	2 g	1%	257 kcal	11.3 g	484 mg	FDC 2707344 ↗
Egg sandwich on bagel, with sausage	Egg/breakfast sandwiches	5 input rows	7 g	3.1%	274 kcal	12.8 g	483 mg	FDC 2707329 ↗
Egg sandwich on biscuit, with sausage	Egg/breakfast sandwiches	4 input rows	7 g	4.2%	310 kcal	11 g	665 mg	FDC 2707324 ↗
Egg sandwich on biscuit, with sausage and cheese	Egg/breakfast sandwiches	5 input rows	7 g	3.7%	316 kcal	12 g	703 mg	FDC 2707325 ↗
Egg sandwich on croissant, with sausage	Egg/breakfast sandwiches	5 input rows	7 g	3.9%	325 kcal	12.7 g	459 mg	FDC 2707320 ↗
Egg sandwich on English muffin, with sausage	Egg/breakfast sandwiches	5 input rows	7 g	3.9%	264 kcal	12.9 g	501 mg	FDC 2707316 ↗
Egg sandwich on griddle/pancake, with meat	Egg/breakfast sandwiches	7 input rows	7 g	3.9%	287 kcal	11.7 g	565 mg	FDC 2707333 ↗
Egg sandwich on wheat bread, with meat	Egg/breakfast sandwiches	4 input rows	7 g	4.5%	266 kcal	12.9 g	439 mg	FDC 2707313 ↗
Egg sandwich on wheat bread, with meat and cheese	Egg/breakfast sandwiches	5 input rows	7 g	3.9%	277 kcal	13.8 g	506 mg	FDC 2707314 ↗
Egg sandwich on white bread, with meat	Egg/breakfast sandwiches	4 input rows	7 g	4.5%	267 kcal	12.1 g	443 mg	FDC 2707309 ↗
Egg sandwich on white bread, with meat and cheese	Egg/breakfast sandwiches	5 input rows	7 g	3.9%	278 kcal	13.1 g	510 mg	FDC 2707310 ↗
Fat back, cooked	Butter and animal fats	3 input rows	40 g	37.9%	750 kcal	2.7 g	2,040 mg	FDC 2705892 ↗
Pork, belly	Pork	3 input rows	10 g	9.9%	404 kcal	26.6 g	448 mg	FDC 2705901 ↗
Pork, cracklings	Pork	2 input rows	30 g	30%	569 kcal	45 g	1,290 mg	FDC 2705895 ↗
Pork, ham hocks	Pork	3 input rows	30 g	29.9%	268 kcal	14.6 g	1,040 mg	FDC 2705900 ↗
Sausage biscuit sandwich	Egg/breakfast sandwiches	3 input rows	7 g	6.3%	372 kcal	10.7 g	870 mg	FDC 2707339 ↗
Sausage biscuit sandwich, with cheese	Egg/breakfast sandwiches	4 input rows	7 g	5.3%	370 kcal	12.2 g	892 mg	FDC 2707340 ↗
Sausage English muffin sandwich	Egg/breakfast sandwiches	4 input rows	7 g	5.7%	300 kcal	13.5 g	615 mg	FDC 2707341 ↗
Sausage griddle/pancake sandwich	Egg/breakfast sandwiches	6 input rows	7 g	4.5%	278 kcal	10.5 g	505 mg	FDC 2707342 ↗

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 9 exact records behind Pork, fresh, separable fat, cooked (USDA input 10007). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Egg burrito, with sausage is higher in dietary fiber per 100 g

Egg burrito, with sausage reports 1.3 g versus 0 g for Fat back, cooked: a 1.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Egg sandwich on croissant, with sausage is denser; Egg sandwich on bagel, with sausage is higher in its source amount

Egg sandwich on croissant, with sausage reports 325 kcal per 100 g and 585 kcal in USDA source amount (180 g). Egg sandwich on bagel, with sausage reports a lower 274 kcal per 100 g but a higher 630 kcal in USDA source amount (230 g).

Record identity is part of the estimate

Distinguish “Egg sandwich on croissant, with sausage” from “Sausage griddle/pancake sandwich”

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, fresh, separable fat, cooked (USDA input 10007), 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 Egg sandwich on biscuit

Egg sandwich on biscuit, with sausage and Egg sandwich on biscuit, with sausage and cheese are 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 burrito

Egg burrito, with sausage is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 7 context records in this source topic Egg/breakfast sandwiches

Egg sandwich on croissant, with sausage and Egg burrito, with sausage belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Egg, whole, fried, NS as to fat

USDA input 31105005 appears in 6 of 9 context records; its summed listed input weight spans 55–55 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 Cheese as ingredient in sandwiches

USDA input 99991400 appears in 4 of 9 context records; its summed listed input weight spans 21–21 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 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 Fat back, cooked to 1.3 g in Egg burrito, with sausage, all per 100 g.

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

In this page’s records, calcium runs from 11 mg in Fat back, cooked to 178 mg in Egg sandwich on English muffin, with sausage, 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 10007; 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.