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- Dry cured ham54.3%—
- Ham54.3%—
- Salt2.5%—›
- Preservative2.5%—
- E2522.5%⚠ Moderate
- Saccharose Rosette2.5%—
- Pork meat2.5%—
- Salt2.5%—›
- Lactose2.5%—›
- Dextrose2.5%—›
- Spice2.5%—›
- Garlic2.5%—›
- Antioxidant2.5%—
- E3162.5%—
- Ferments2.5%—
- Preservative2.5%—
- E2522.5%⚠ Moderate
- E2502.5%⚠ High
- Ferments2.5%—
- Coppa2.5%—
- Echine de Porc2.5%—
- Salt2.5%—›
- Dextrose2.5%—›
- Natural flavouring2.5%—
- Sucrose0.7%—›
- Preservative0.7%—
- E2520.7%⚠ Moderate
- Antioxidant0.7%—
- E3010.7%—
- Garlic0.6%—›
- Spice0.6%—›
Show original label text
Jambon Sec: jambon de porc, sel, conservateur : salpêtre, saccharose Rosette: Viande de porc, sel, LACTOSE, dextrose, épices, ail, antioxydant : érythorbate de sodium, ferments, conservateurs : salpêtre - nitrite de sodium, ferments. Coppa: Echine de Porc, sel, dextrose, arômes naturels, saccharose, conservateurs : salpêtre, antioxydant : ascorbate de sodium, ail, épices.
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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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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
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