"Cured, smoked pork, typically from the belly or back."
Starts as ordinary pork, but curing adds a meaningful amount of salt and (traditionally) nitrites for preservation and flavor on top of the raw meat's own nutrition — which is exactly why it shows up as a treat flavor rather than a primary protein. Named and real, but higher in sodium than the same weight of plain pork, and processed specifically for palatability rather than nutrition. Score: 5/10.
A real but unresolved concern: often an ongoing FDA/AAFCO research question (like the grain-free/DCM investigation), a common allergen, or a vague-but-not-alarming label claim. -2.5 pts deducted.
Rated C (-2.5 pts) by PetPro-tectors™. Starts as ordinary pork, but curing adds a meaningful amount of salt and (traditionally) nitrites for preservation and flavor on top of the raw meat's own nutrition — which is exactly why it shows up as a treat flavor rather than a primary protein. Named and real, but higher in sodium than the same weight of plain pork, and processed specifically for palatability rather than nutrition. Score: 5/10.
Cured, smoked pork, typically from the belly or back.