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Épaule de Sanglier sauce Saint-Hubert
Greenveil's read: consider avoiding.
- Critical
- Épaule de sanglier59%—
- Cultivated mushroom4.9%—›
- Smoked cooked lardoons4.8%—
- Pork breast3%—
- Water0.9%—›
- Salt0.5%—›
- Preservative0.5%—
- E2500.5%⚠ High
- Pearl onion4.5%—
- Gelée de groseille4.2%—
- Glucose fructose syrup2.5%—
- Redcurrant0.8%—
- Sugar0.4%—›
- Gelling agent0.2%—
- Fruit pectin0.2%—
- Acid0.2%—›
- E3300.2%—
- Cep4.1%—
- Red wine3.3%—
- Water2.6%—›
- Onion2.2%—›
- Cream1.8%—›
- Natural flavouring1.1%—
- Tapioca flour0.9%—
- Sang de porc0.8%—
- Tomato concentrate0.7%—
- Butter0.6%—›
- Soy sauce0.5%—›
- Water0.2%—›
- Soya bean0.1%—›
- Wheat flour<0.1%—›
- Salt<0.1%—›
- Salt0.4%—›
- Garlic0.4%—›
- Sherry vinegar0.4%—
- Colour0.4%—
- E150a0.4%—
- Pepper0.3%—›
- Herb0.3%—
- Thickener1.8%—
- E4151.8%—
Show original label text
Épaule de sanglier 59%, champignon de Paris 4,9%, lardon cuit fumé 4,8% (poitrine de porc - origine France, eau, sel, conservateur: nitrite de sodium), oignon grelot, gelée de groseille 4,2% (sirop de glucose-fructose, jus de groseille, sucre, gélifiant: pectine de fruits, acidifiant: acide citrique), cèpe 4,1%, vin rouge 3,3%, eau, oignon, CREME 1,8%, arômes naturels, farine de tapioca, sang de porc, concentré de tomate, BEURRE, sauce soja (eau, graines de SOJA, farine de BLÉ, sel), sel, ail, vinaigre de Xérès, colorant: caramel ordinaire, poivre, plantes aromatiques, épaississant: gomme xanthane.
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.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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