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Antipasto valtellinese
Del ZoppoMeats And Their Products · 8010995001267

Antipasto valtellinese

Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.

Food health
Critical
Chemical concern
Not assessed

Allergens

No allergens listed for this product in our data yet — check the pack.

Checked against the Open Food Facts record · updated 31 Mar 2026

Ingredients

  • Bresaola slinzega58%No flag
  • Beef meat58%No flag
  • Salt2%No flag
  • Dextrose2%No flag
  • Spice2%No flag
  • Natural flavouring2%No flag
  • Smoke flavouring2%No flag
  • Preservative2%No flag
  • E2502%High

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

  • E2522%Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

  • Fiocco della valtellina2%No flag
  • Pork meat2%No flag
  • Salt2%No flag
  • Dextrose2%No flag
  • Flavouring2%No flag
  • Preservative2%No flag
  • E2502%High

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

  • E2512%Moderate

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

  • Salame nostrano2%No flag
  • Pork meat2%No flag
  • Beef meat2%No flag
  • Salt2%No flag
  • Dextrose2%No flag
  • Flavouring2%No flag
  • Spice2%No flag
  • Preservative2%No flag
  • E2502%High

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

  • E2522%Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

Show original label text

BRESAOLA SLINZEGA: carne di bovino, sale, destrosio, spezie, aroma naturale, aroma di affumicatura. Conservanti:E250,E252. FIOCCO DELLA VALTELLINA: carne di suino (origine UE), sale, destrosio, aromi. Conservanti: E250, E251. SALAME NOSTRANO: carne di suino(origine UE), carne di bovino, sale, destrosio, aromi, spezie. Conservanti: E250, E252.

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.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.

Per-ingredient concern · chemical identity, not food safety

Chemical identity has not been assessed for these 5 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.

Image cache

Greenveil proxy cache

Asset write on fetch

Ingredient content

Normalized label parsed

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