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- Pork breast27%—
- Higado de cerdo iberico14%—
- Pork liver14%—›
- Dewlap14%—
- Water8%—›
- Milk6.4%—›
- Onion5.1%—›
- Onion2.9%—›
- Olive oil1.1%—›
- Acidity regulator1.1%—
- E3301.1%—
- Starch4.2%—›
- Vino Pedro ximenez 3% sal3.6%—
- Raisin2%—›
- Soy protein0.8%—›
- Spice0.4%—›
- Flavouring0.2%—
- Stabiliser0.1%—
- E450<0.1%⚠ Low
- E452<0.1%⚠ Low
- Dextrose<0.1%—›
- Flavour enhancer<0.1%—
- E621<0.1%⚠ Moderate
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative—
- E250⚠ High
- Colour—
- E120⚠ Moderate
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Tocino de cerdo 27%, higado de cerdo iberico 14%, higado de cerdo 14%, papada de cerdo 14%,agua, leche, cebolla,( cebolla, aceite de oliva, corrector de acidez: acido cítrico,) almidon, vino Pedro ximenez 3% sal , pasas 2%, proteínas de soja, especias, aromas,estabilizantes(difosfato, polifosfatos) dextrosa, potenciador de sabor: glutamato monosodico, antioxidante: ascorbato sódico, conservador: nitrito sódico, colorante: cochinilla,
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.
- Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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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