75 % épaule de porc saumurée (épaule de porc, eau, sel, sirop de glucose, : diphosphates naturels, acidifiant : acétates de sodium ; antioxydant :ascorbate de sodium ; dextrose, conservateur : nitrite de sodium), moutarde (eau, graines moutarde, de blé, épice, persil, arômes, conservateur : sulfite acide de fromages, beurre, protéines de lait, sels de fonte : de don de sodium, polyphosphates ; sel, gélifiant : carraghénanes), 2% crépine de porc.
Food health
Nutrition profile and additives of concern
⚠Contains additive of concern
Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
