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smoked papeika ham
Greenveil's read: consider avoiding. Food health high · 2 additives of concern (worst: Sodium nitrite).
- High
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 2 Apr 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
- Preservative12.5%No flag
- Potassium nitrate · E25212.5%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Sodium nitrite · E2506.3%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Oven for a further 10-15 minutes3.1%No flag
- Basting throughout1.6%No flag
- Smoked paprika glazeNo flag
- | once cookedNo flag
- Cover with foil andNo flag
- Brown cane sugarNo flag
- White wine vinegarNo flag
- Smoked paprikaNo flag
- Allow to rest for 5 minutes befor carvingNo flag
- Ensure product is piping hot throughoutNo flag
- Do not reheatNo flag
- Nutrition cooking instructions cooking times will vary with appliancesNo flag
- The following are guidelines onlyNo flag
- Cooks in foil tray providedNo flag
- Remove card sleeveNo flag
- Film and sauce sachet before cooking typical values as sold perNo flag
Show original label text
96%), sea salt, sugar, preservatives: potassium nitrate, sodium nitrite], oven for a further 10-15 minutes, basting throughout. honey and smoked paprika glaze (13%)| once cooked, cover with foil and [honey, water, brown cane sugar, cornflour, chilli powder, white wine vinegar, smoked paprika]. allow to rest for 5 minutes befor carving. ensure product is piping hot throughout. do not reheat. nutrition cooking instructions cooking times will vary with appliances, the following are guidelines only. cooks in foil tray provided. remove card sleeve, film and sauce sachet before cooking typical values as sold per 100g
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
1 of 3 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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