Original Chicharrones

by Mac’s in Pork rind Barcode 0073497006695
Bad nutritional quality
Ultra-processed food
Green-Score
b
Environmental impact estimate

Original Chicharrones by Mac’s provides 571 kcal per 100 g, with 0 g of sugars and 57.1 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It is listed in the Pork rind category.

Nutrient levels per 100 g

Fat
42.9 g · High
Saturated fat
14.3 g · High
Sugars
0 g · Low
Salt
3.8 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 571 kcal 553
Total fat 42.9 g 35.5 +21%
Saturated fat 14.3 g 12.6 +13%
Carbohydrates 0 g 2.5 −100%
Total sugars 0 g 1.3 −100%
Protein 57.1 g 54.5 +5%
Salt 3.8 g 4.5 −17%

Category average across 67 Pork rind products on Foodmetria.

Compared with other pork rind

Calories higher 39%
Sugars lower 1%
Salt lower 40%
Saturated fat lower 48%
Protein top 41%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

FRIED PORK SKINS, SALT, NATURAL SMOKE FLAVOR

Palm oil freeNot veganNot vegetarian

Product details

Sold in
United States
Barcode
0073497006695

Prices reported by shoppers

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Frequently asked questions

How many calories are in Original Chicharrones?

Original Chicharrones contains 571 kcal per 100 g.

How much sugar is in Original Chicharrones?

Original Chicharrones has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Original Chicharrones healthy?

It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Original Chicharrones vegan?

Based on its ingredient list, it is not vegan.

Source: Open Food Facts (ODbL). Last updated April 2, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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