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- Cow S milk83.2%—
- Salt1.4%—›
- Microbial rennet1.4%—
- Lactic ferments1.4%—
- Milkfat content1.4%—
- Fat in the dry matter0.7%—
- Produced in Ireland0.4%—
- Smoked pork salami sausage0.2%—
- As some moisture is lost during curing and drying<0.1%—
- Ingredients<0.1%—
- Pork1.4%—›
- Iodised salt1.4%—
- Salt0.7%—›
- E9170.7%—
- Dextrose1.4%—›
- Spice1.4%—›
- Flavour enhancers1.4%—
- E6210.7%⚠ Moderate
- E6310.4%⚠ Low
- E6270.4%⚠ Low
- Antioxidant1.4%—
- E3011.4%—
- Preservative1.4%—
- E2501.4%⚠ High
- Beech wood smoke1.4%—
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Pasteurised Cow MILK, salt, microbial rennet, lactic acid starter culture. Milkfat content: 50% fat in the dry matter. Produced in Ireland. Smoked pork salami sausage. Made with 163g pork per 100g finished product, as some moisture is lost during curing and drying. Ingredients: pork, iodised salt (salt, potassium iodate), dextrose, spices, flavour enhancers (monosodium glutamate, disodium inosinate, disodium guanylate), antioxidant (sodium ascorbate), preservative (sodium nitrite), beechwood smoke. .
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.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
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