Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 20 Mar 2026
Le Plateau Raclette
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
Declared on pack via Open Food Facts · updated 20 Mar 2026
Why it's rated this way
2 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.
Potassium nitrateModerate concernReducible to nitrite; nitrosamine precursor in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite; nitrosamine precursor 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.
Ingredients
- Ingrédients Saucisson sec supérieur Viande de porc52.2%No flag
- Preservative3.2%No flag
- Nitrate de potassium · E2523.2%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Ferments3.2%No flag
- Fabriqué à partir de porcs nés3.2%No flag
- Élevés et abattus en France3.2%No flag
- Smoked bacon3.2%No flag
- Pork meat3.2%No flag
- Antioxidant3.2%No flag
- Ascorbate de sodium · E3013.2%No flag
- Preservative1.6%No flag
- Nitrite de sodium · E2501.6%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Nitrate de potassium · E2520.8%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Natural flavouring0.4%No flag
- Meat<0.1%No flag
- Dry cured ham<0.1%No flag
- Ham<0.1%No flag
- Meat<0.1%No flag
Show original label text
Ingrédients Saucisson sec supérieur Viande de porc, sel, sirop de glucose, lactose, épices, dextrose, conservateur nitrate de potassium, ferments. Préparé à partir de 153 g de viande de porc pour 100g de produit fini. Fabriqué à partir de porcs nés, élevés et abattus en France. Bacon fumé : Viande de porc, sel, dextrose, sirop de'glucose, antioxydant ascorbate de sodium, conservateurs : nitrite de sodium, nitrate de potassium, aromes naturels, épices. Viande origine UE. Jambon sec : Jambon de porc, sel. Viande origine UE.
Alerts
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.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
Per-ingredient concern · chemical identity, not food safety
What drives this
- SaltLow concern
- Glucose SyrupLow concern
- DextroseLow concern
2 of 5 ingredients not yet assessed · Show allHide
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.
Image cache
Greenveil proxy cache
Asset write on fetch
Ingredient content
Normalized label parsed
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