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Hunters Gammon Steaks with Smoky BBQ Sauce and Cheddar Cheese
by Sainsbury'sMeats And Their Products · 00455497

Hunters Gammon Steaks with Smoky BBQ Sauce and Cheddar Cheese

Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy

Declared on pack via Open Food Facts · updated 27 Mar 2026

Ingredients

  • British Pork68%No flag
  • BBQ Sauce13%No flag
  • Sugar7%No flag
  • Tomato concentrate3%No flag
  • Water1.5%No flag
  • Spirit Vinegar0.8%No flag
  • Molasses0.4%No flag
  • Sugar0.2%No flag
  • Invert sugar syrup0.2%No flag
  • Corn flour0.2%No flag
  • Salt<0.1%No flag
  • Concentrated Pineapple Juice<0.1%No flag
  • Tamarind<0.1%No flag
  • Water<0.1%No flag
  • ColourNo flag
  • Plain Caramel · E150aNo flag
  • GarlicNo flag
  • White PepperNo flag
  • FlavouringNo flag
  • Mature Cheddar Cheese8.1%No flag
  • Cow S milk8.1%No flag
  • Water5.3%No flag
  • Salt2.8%No flag
  • Preservative1.4%No flag
  • Sodium Nitrite · E2501.4%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Sodium Nitrate · E2510.7%Moderate

    Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.

  • Antioxidant0.7%No flag
  • Sodium Ascorbate · E3010.7%No flag
Show original label text

British Pork (68%), BBQ Sauce (13%) (Sugar, Tomato Paste, Water, Spirit Vinegar, Molasses (Sugar, Inverted Sugar Syrup), Cornflour, Salt, Concentrated Pineapple Juice, Tamarind Purée, Smoked Water, Colour: Plain Caramel; Garlic Powder, White Pepper, Flavouring), Mature Cheddar Cheese (Cows' _Milk_) (11%), Water, Salt, Preservatives: Sodium Nitrite, Sodium Nitrate; Antioxidant: Sodium Ascorbate

Alerts

Declared allergens

This product declares Dairy.

Declared on pack via Open Food Facts · updated 27 Mar 2026

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.
  • Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.

Per-ingredient concern · chemical identity, not food safety

Chemical identity has not been assessed for these 2 ingredients 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.

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Ingredient content

Normalized label parsed

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