Declared allergens
This product declares Sulphites.
Declared on pack via Open Food Facts · updated 31 Mar 2026
Cachaço Paio de Lamego Lombo
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Sulphites
Declared on pack via Open Food Facts · updated 31 Mar 2026
Why it's rated this way
3 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.
TriphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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
- Lombo regional51.6%No flag
- Lombo de suíno26.6%No flag
- Origem25%No flag
- Ue24.2%No flag
- Massa de alho1.7%No flag
- Acidity regulator0.4%No flag
- Ácido citrico · E3300.4%No flag
- Antioxidantes1.7%No flag
- E3160.8%No flag
- E3310.8%No flag
- Trifosfatos · E4511.7%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E4511.7%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Preservative1%No flag
- E2501%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Cachaço cura natural0.5%No flag
- Cachaço de suíno0.3%No flag
- Origem0.3%No flag
- Ue0.3%No flag
- Massa de alhoNo flag
- Acidity regulatorNo flag
- Acido citrico · E330No flag
- AntioxidantesNo flag
- E316No flag
- E331No flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- E252Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- PaioNo flag
- Pork meatNo flag
- OrigemNo flag
- UeNo flag
- Massa pimentãoNo flag
- Massa de alhoNo flag
- Acidity regulatorNo flag
- Acido cítrico · E330No flag
- AntioxidantesNo flag
- E300No flag
- E301No flag
- E331No flag
- Trifosfato · E451Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E451Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Show original label text
LOMBO REGIONAL: lombo de suíno (Origem: UE), vinho (contém SULFITOS), sal, massa de alho (alho, sal, regulador de acidez (ácido citrico)), dextrose, antioxidantes (E316, E331), trifosfatos (E451), especiarias, conservante (E250). CACHAÇO CURA NATURAL: cachaço de suíno (Origem: UE), vinho (contém SULFITOS), sal, dextrose, especiarias, massa de alho (alho, sal, regulador de acidez (acido citrico)), antioxidantes (E316, E331), conservantes (E250, E252). PAIO: carne suíno (Origem: UE), vinho (contém SULFITOS), sal, massa pimentão (pimentos, sal), massa de alho (alho, sal, regulador de acidez (acido cítrico)), especiarias, proteína de ervilha, dextrose, antioxidantes (E300, E301, E331), trifosfato (E451), conservante (E250).
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.
- TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
What drives this
- SaltModerate concern
- DextroseLow concern
- Pea ProteinLow 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.
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