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Le Tradition - Cuisiné à l'Os
Fleury MichonMeats And Their Products · 3095755104018

Le Tradition - Cuisiné à l'Os

Greenveil's read: consider avoiding. Food health critical · 1 additive of concern (Sodium nitrite).

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Celery

Declared on pack via Open Food Facts · updated 12 Mar 2026

Why it's rated this way

1 additive on this label is on our additives-of-concern list.

  1. 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.

A food's rating also reflects nutrition (Nutri-Score) and processing (NOVA); the additives above are the ingredient-level part of it.

Ingredients

  • Ham95.2%No flag
  • Broth1.6%No flag
  • Water1.1%No flag›
  • Pork bone0.3%No flag›
  • Carrot<0.1%No flag›
  • Celery<0.1%No flag›
  • Onion<0.1%No flag›
  • Leek<0.1%No flag›
  • Salt0.2%No flag›
  • Salt0.8%No flag›
  • Corn dextrose0.8%No flag
  • Antioxidant0.8%No flag
  • Ascorbate de sodium · E3010.8%No flag
  • Preservative0.8%No flag
  • Nitrite de sodium · E2500.8%High

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

Show original label text

Jambon de porc, bouillons 1,6% (eau, os de porc, carotte 0,02%, _céleri_, oignon, poireau 0,02%, sel), sel, dextrose de maïs, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium.

Alerts

Declared allergens

This product declares Celery.

Declared on pack via Open Food Facts · updated 12 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.

Per-ingredient concern · chemical identity, not food safety

What drives this

  • SaltModerate concern

1 moderate

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

6 items

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