Identikit of a steak

When a “steak” or a “slice” of pork is consumed, reference is generally made to a section of meat obtained mainly from the fleshy dorsal parts, while the thighs, the neck, the bacon, the shoulder are mostly used in the production of cured meats.

It is a food with a high nutritional value: alongside high quality proteins, it contains B vitamins, mineral salts in bioavailable form and bioactive compounds.

A single 100g pork steak covers nearly half of your daily needs for vitamin B3, about a quarter of those for vitamin B1, vitamin B6, phosphorus and zinc, and about a fifth of those for vitamin B2, vitamin B12, iron and selenium.