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  3. Pork & Beef Sausage
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Eddy Packing Co. Inc.·0070773432025

Pork & Beef Sausage

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Pork52.4%—›
  • Beef23.8%—›
  • Cheddar cheese11.9%—
  • Soured milk6%—
  • Water3%—›
  • Cream1.5%—›
  • Skimmed milk0.7%—
  • E3390.4%—
  • Salt0.2%—›
  • Vegetable pigment<0.1%—
  • Enzyme<0.1%—›
  • Anti caking agent<0.1%—
  • Water6%—›
  • Salt1.1%—›
  • Dextrose1.1%—›
  • Black pepper1.1%—›
  • Ground yellow mustard1.1%—
  • Autolyzed yeast0.8%—
  • Chili pepper0.4%—›
  • Chili pepper0.2%—›
  • <100ppm ethoxquin for color retention0.1%—
  • Not more than 2% silicon dioxide as anti-caking0.1%—
  • Sugar0.2%—›
  • Habanero chili0.1%—
  • E339<0.1%—
  • Garlic<0.1%—›
  • E262i<0.1%—
  • E262ii—
  • Jalapeno peppers—›
  • Cayenne pepper—›
  • E316—
  • E251⚠ Moderate
  • Packed in natural pork casing—
Show original label text

Pork and beef, cheddar cheese (cultured milk, water, cream, skim milk, sodium phosphates, salt, vegetable color, enzymes and anticake), water, salt, dextrose, black pepper, ground yellow mustard, autolyzed yeast, chili pepper, (chili pepper, <100ppm ethoxquin for color retention, not more than 2% silicon dioxide as anti-caking), sugar, habanero peppers, sodium phosphate, granulated garlic, sodium acetate, sodium diacetate, jalapeno peppers, cayenne pepper, sodium erythorbate, sodium nitrate, packed in natural pork casing.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.

Per-ingredient concern · chemical identity, not food safety

  1. 01PORKCompoundNot assessed
  2. 02BEEFCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04SALTCompoundNot assessed
  5. 05GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  6. 06GLUCOSECompoundNot assessed
  7. 07DEXTROSECompoundNot assessed
  8. 08BLACK PEPPERCompoundNot assessed
  9. 09CAPSICUMCompoundNot assessed
  10. 10SUGARCompoundNot assessed
  11. 11GARLICCompoundNot assessed
  12. 12HOT PEPPERCompoundNot assessed

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