Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 14 Mar 2026
Assiette de saison fe
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
Declared on pack via Open Food Facts · updated 14 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
- Jambon sec superieur 9 mois46%No flag
- Ham46%No flag
- France30.7%No flag
- Preservative0.7%No flag
- Nitrate de potassium.ROSETTE0.7%No flag
- Pork meat0.7%No flag
- Cognac0.7%No flag
- Preservative0.7%No flag
- Nitrate de potassium · E2520.7%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Nitrite de sodium · E2500.7%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Ferments0.7%No flag
- Viande de porc ont été utilisés pour élaborer 100 g de produit fini.FILET DE BACON FUME0.7%No flag
- Pork fillet0.7%No flag
- France0.7%No flag
- Preservative0.7%No flag
- Nitrite de sodium · E2500.7%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Antioxidant0.7%No flag
- Ascorbate de sodium · E3010.7%No flag
- Ferments4.4%No flag
Show original label text
JAMBON SEC SUPERIEUR 9 MOIS 46% : jambon de porc (origine : France), sel, dextrose, ail déshydraté, conservateur : nitrate de potassium.ROSETTE 27% : viande de porc (origine : France), sel, lactose (dont lait), épices, dextrose, sucre, cognac ; ; conservateurs : nitrate de potassium, nitrite de sodium. Ferments. 138 g de viande de porc ont été utilisés pour élaborer 100 g de produit fini.FILET DE BACON FUME 27% : Filet de porc (origine : France), sel, dextrose, conservateur : nitrite de sodium, antioxydant : ascorbate de sodium, ferments.
Alerts
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
- SaltModerate concern
- DextroseLow concern
- Dried GarlicLow concern
2 of 6 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.
Image cache
Greenveil proxy cache
Asset write on fetch
Ingredient content
Normalized label parsed
23 items
Your context
Recent scans
See allProducts you open appear here on this device.