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Assiette de Charcuterie
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 11 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
- Dry cured ham40%No flag
- 4 tranches30%No flag
- Ham30%No flag
- Preservative3.8%No flag
- Nitrate de potassium · E2523.8%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Rosette3.8%No flag
- 6 tranchesNo flag
- Pork meatNo flag
- Garlic pasteNo flag
- PreservativeNo flag
- Nitrate de potassium · E252Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- FermentsNo flag
- Smoked baconNo flag
- 6 tranchesNo flag
- PreservativeNo flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- FlavouringNo flag
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- Pork meatNo flag
Show original label text
_JAMBON SEC 40% - 4 tranches_ : Jambon de porc, sel, dextrose, conservateur : nitrate de potassium. Peut contenir des traces de lait et de fruits à coque. _ROSETTE 30% - 6 tranches_ : Viande de porc, sel, _lactose_, épices (poivre, muscade, macis), dextrose, pulpe d'ail, conservateurs : nitrate de potassium et nitrite de sodium, antioxydant : ascorbate de sodium, ferments. 140 g de viande de porc mis en œuvre pour 100 g de produit fini. Peut contenir des traces de fruits à coque. _BACON FUMÉ 30% - 6 tranches_ : Longe de porc, sel, dextrose, sirop de glucose, conservateur : nitrite de sodium, arômes, antioxydant : ascorbate de sodium. Peut contenir des traces de lait et de fruits à coque. Viande de porc origine Union Européenne.
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
- DextroseLow concern
- Glucose SyrupLow 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.
Ingredient content
Normalized label parsed
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