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Ham
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 2 Apr 2026
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Sodium nitrateModerate concernReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
PolyphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Thick sliced oven baked dry cured ham nutrition stop dry cured52.9%No flag
- Formed23.5%No flag
- Cooked and oven baked we suggest this product keep ref pork leg ingredienys provides 10 servings opened11.8%No flag
- Consume per exceed th 100g recy pork"5.9%No flag
- Acidity regu sodium lactate2.9%No flag
- Typical values sodium acetates1.5%No flag
- Wn sugar0.7%No flag
- Stabilisers hosphates0.2%No flag
- Polyphosphates · E452<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Diplhiosphates<0.1%No flag
- Antioxidant<0.1%No flag
- Sodium ascorbate · E301<0.1%No flag
- PreservativeNo flag
- Sodium nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Sodium nitrate · E251Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- FlavouringsNo flag
- Made with 101g of pork per 100g of finished carbohydrate productNo flag
- Energy kj energy kcal faNo flag
Show original label text
thick sliced oven baked dry cured ham nutrition stop dry cured, formed, cooked and oven baked we suggest this product keep ref pork leg ingredienys provides 10 servings opened, consume per exceed th 100g recy pork", acidity regu sodium lactate, typical values sodium acetates). wn sugar, dextrose, stabilisers hosphates, polyphosphates, diplhiosphates), glucose syrup, antioxidant (sodium ascorbate), preservatives (sodium nitrite, sodium nitrate), flavourings. *made with 101g of pork per 100g of finished carbohydrate product. packaged in a protective atmosphere. no artificial colours or flavours. energy kj energy kcal fa
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.
- Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- 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
What drives this
- DextroseLow concern
- Glucose SyrupLow concern
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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