Declared allergens
This product declares Egg.
Declared on pack via Open Food Facts · updated 21 Mar 2026
Aspic Œuf Jambon
Greenveil's read: consider avoiding. Food health critical · 1 additive of concern (Sodium nitrite).
- Critical
Allergens
- Egg
Declared on pack via Open Food Facts · updated 21 Mar 2026
Why it's rated this way
1 additive on this label is 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.
Ingredients
- Aspic38.5%No flag
- Port8.7%No flag
- Pork gelatin4.3%No flag
- Dextrose acidifiants0.4%No flag
- Acide citrique · E3300.4%No flag
- Acétate de sodium · E262i0.4%No flag
- Flavouring3.3%No flag
- Superior cooked ham25.5%No flag
- Ham23.4%No flag
- Antioxidant0.4%No flag
- Érythorbate de sodium · E3160.4%No flag
- Natural flavouring0.3%No flag
- Preservative0.3%No flag
- Nitrite de sodium · E2500.3%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Show original label text
Gelée (eau - porto - gélatine alimentaire de porc (Origine : UE)- sel - dextrose acidifiants: acide citrique; acétate de sodium - arômes) - jambon cuit supérieur 25,5% (jambon de porc (Origine : UE) - sel - sirop de glucose - dextrose - antioxydant : érythorbate de sodium - arômes naturels - conservateur : nitrite de sodium)- œuf 24% - tomates - persil. (Pourcentages exprimés sur le total de la recette) Traces éventuelles de poissons, crustacés, mollusques, lait, céleri, moutarde et fruits à coque.
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.
Per-ingredient concern · chemical identity, not food safety
What drives this
- ParsleyLow concern
2 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.
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Asset write on fetch
Ingredient content
Normalized label parsed
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