Pork Trim

Pork trim is a by-product of the pork processing industry. It consists of pieces of pork meat and fat that are left after primal cuts have been made from the carcass. It is often mechanically separated or finely ground before being used in processed meat products.

Pork trim is primarily used as a source of protein and fat in processed meat products. It adds texture, moisture, and flavour to items such as sausages, burgers, and reformed meat products. Its inclusion can also help to reduce waste in the meat industry.

Pork trim is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a source of protein and fat, its nutritional contribution depends on the amount consumed. The UK's Eatwell Guide advises that while meat and poultry are good sources of protein, people should eat less red and processed meat. There are no specific health concerns associated with the consumption of pork trim at typical dietary levels.