酸肉被形容為「以豬絞肉製成的泰國人氣肉類產品之一」[6]及「最受歡迎的傳統泰國發酵肉類產品之一」[7]:p721-736。泰國各區(英语:Regions of Thailand)均偏好不同口味的酸肉,北部及東北部的酸肉略帶微酸,中部偏酸,南部則為辣味。北部的鍋酸肉(แหนมหม้อ)可放在陶鍋內進行發酵[12]。
一份100克(3.5盎司)重的酸肉包含約185千卡熱量、20.2克(0.71盎司)蛋白質、9.9克(0.35盎司)脂肪和3.6克(0.13盎司)碳水化合物[7]:p722。曼谷叻甲挽先皇技術學院學者瓦拉武·古頌(วราวุฒิ ครูส่ง)所發表的《泰國酸肉之工業化》(Industrialization of Thai Nham)一文指出,酸肉內可含有維生素B1、B2、三價鐵離子和磷等成份,含量不定[7]:p722。
^ 1.01.1Lonely Planet. From the Source - Thailand: Thailand's Most Authentic Recipes From the People That Know Them Best. Lonely Planet. 2015: 203. ISBN 978-1-74360-955-2(英语).
^ 4.04.14.24.34.4Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. National Academies Press. 1992: 121–130. ISBN 978-0-309-04685-5(英语).
^ 7.07.17.27.37.47.57.6Steinkraus, K. Industrialization of Indigenous Fermented Foods, Revised and Expanded. Food Science and Technology. Taylor & Francis. 2004: 721–736. ISBN 978-0-8247-5094-7(英语).
^Toldrá, Fidel. Handbook of Fermented Meat and Poultry. John Wiley & Sons. 2014: 939–940. ISBN 1118522672(英语).
^Publishing, DK. Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them. DK Publishing. 2011: 237. ISBN 978-0-7566-9588-0(英语).
^Bush, A.; Elliot, M.; Ray, N. Laos. Country Guide Series. Lonely Planet. 2010: 61 [April 9, 2015]. ISBN 978-1-74179-153-2(英语).
^Lowe, G. Cool Bangkok: Your Essential Guide to What’s Hip and Happening. Your essential guide to what's hip & happening. Marshall Cavendish International Asia Pte Ltd. 2011: 46. ISBN 978-981-4435-38-3(英语).