Pig meat product

Saturated fatty acids

g/100g (%)

Monounsaturated fatty acids

g/100g (%)

Polyunsaturated fatty acids

g/100g (%)

Polyunsaturated/

monounsaturated fatty acids proportion

Polyunsaturated/

saturated fatty acids

proportion

Spicy sausage

9.12 ± 0.60

(40.6% ± 3.0%)

10.44 ± 0.79

(46.5% ± 4.1%)

2.85 ± 0.28

(12.7% ± 1.5%)

0.273 ± 0.034

0.313 ± 0.037

Backed ham

5.63 ± 0.41 (32.0% ± 2.6%)

9.30 ± 0.71

(52.8% ± 4.7%)

2.68 ± 0.27

(15.2% ± 1.7%)

0.288 ± 0.037

0.476 ± 0.059

Crude ham

7.51 ± 0.52 (36.4% ± 2.9%)

11.27 ± 0.82

(54.5% ± 4.5%)

1.88 ± 0.21

(9.1% ± 1.1%)

0.167 ± 0.022

0.250 ± 0.033

Fresh capocollo ham

4.16 ± 0.32 (41.6% ± 3.6%)

4.51 ± 0.38

(45.0% ± 4.3%)

1.35 ± 0.16

(13.5% ± 1.7%)

0.299 ± 0.044

0.325 ± 0.046