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Jambom persillé porc bourguignon
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- Critical
- 4AHBON PERSILLÉ PORC BOURGUIGNON I ngréd i ents jambon de porc cuit saumurés 63Z50%—
- Ham25%—
- Water12.5%—›
- E2506.3%⚠ High
- Finegrained salt3.1%—
- Dextrose1.6%—›
- Glucose syrup0.8%—›
- Natural flavouring0.4%—
- Antioxidant0.4%—
- E3010.4%—
- Bouil Ion de cuisson25%—
- White wine12.5%—›
- Gelée de glaçage6.3%—
- Water3.1%—›
- Gélatine al imentaire de type G de porc1.6%—
- Salt0.8%—›
- Dextrose0.4%—›
- Gél if iant0.2%—
- E4070.2%⚠ Low
- Acid<0.1%—›
- E330<0.1%—
- Natural flavouring<0.1%—
- Glucose syrup<0.1%—›
- Shallot3.1%—
- 1.5Z1.6%—
- Garlic0.8%—›
- Préparation gél ifiante0.4%—
- Pepper0.2%—›
- Coating<0.1%—›
- Gelée de glaçage<0.1%—
- Persil .ALLERGENES<0.1%—
- Mutarde-oeuf-soja A CONSERVER ENTRE OOC et +40C PORC NE<0.1%—
- Eleve<0.1%—
- Abattu en bourgogne—
- France—
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4AHBON PERSILLÉ PORC BOURGUIGNON I ngréd i ents jambon de porc cuit saumurés 63Z (jambon de porc, eau, sel nitrité, sel fin, dextrose, sirop de glucose,arômes naturels, antioxydant : ascorbate de sodium) bouil Ion de cuisson, vin blanc, gelée de glaçage (eau, gélatine al imentaire de type G de porc, sel, dextrose, gél if iant : carraghénanes, acidifiant : acide citrique, arômes naturels, sirop de glucose), échalote, 1.5Z, ail, préparation gél ifiante, poivre. Décors : gelée de glaçage, persil .ALLERGENES:LAIT-SULFITES Présence possible de blé-céleri - mutarde-oeuf-soja A CONSERVER ENTRE OOC et +40C PORC NE, ELEVE, ABATTU EN BOURGOGNE - FRANCE
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.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
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