So back to my buddy Dave. His raw pork shoulder had maybe 70 mg of sodium. After his Lawry’s bath and a 12-hour smoke? That same slice probably carried 700 mg. The pig didn’t change—the salt did. And that’s the real story: pork itself is a low-sodium canvas. It’s the curing, brining, and seasoning that turn it into a sodium bomb.
Next time you’re at the butcher, give the plain chop a little wink. It’s the most honest piece of meat in the case. And if someone tells you their bacon is “low sodium,” just smile—because they’re probably lying, or they’ve accepted that 0 mg of flavor is a very different kind of sad. You do you, but now you know the numbers.
Stay salty out there, but maybe not too salty in your pork.
