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- Dry cured ham52.2%—
- Ham52.2%—
- Salt23.9%—›
- Dextrose12%—›
- Preservative6%—
- E2523%⚠ Moderate
- Filet de bacon fumé3%—
- Pork fillet3%—
- Salt1.5%—›
- Acid0.7%—›
- E3250.7%—
- Dextrose0.4%—›
- Sugar0.2%—›
- Flavour enhancer<0.1%—
- E621<0.1%⚠ Moderate
- Antioxidant<0.1%—
- E316<0.1%—
- Flavouring<0.1%—
- Smoke flavouring<0.1%—
- Preservative—
- E250⚠ High
- Rosette—
- Épaule—
- Pork fat—›
- Salt—›
- Sugar—›
- Lactose—›
- Dextrose—›
- Sucrose—›
- Herbs and spices—
- Antioxidant—
- E316—
- Preservative—
- E250⚠ High
- E252⚠ Moderate
- Ferments—
Show original label text
Jambon sec : Jambon, sel, dextrose, conservateur : nitrate de potassium. Filet de bacon fumé : Filet de porc, sel, acidifiant : lactate de sodium, dextrose, sucre, exhausteur de goût : glutamate de sodium, antioxydant : érythorbate de sodium, arômes, arôme de fumée, conservateur : nitrite de sodium. Rosette : Épaule et gras de porc, sel, sucres (_lactose_, dextrose, saccharose), épices et aromates, antioxydant : érythorbate de sodium, conservateurs : nitrite de sodium - nitrate de potassium, ferments. 127 g de viande ont été mis en oeuvre pour 100 g de produit fini.
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.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
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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