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Wurst Antipastiplatte
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 13 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
- Prosciutto di Parma34%No flag
- Pork meat31.4%No flag
- Coppa33%No flag
- Pork meat18.6%No flag
- Flavouring2.6%No flag
- Antioxidant2%No flag
- Ascorbate de sodium · E3012%No flag
- Preservative1%No flag
- Nitrite de sodium · E2501%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Nitrate de potassium · E2521%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Salami33%No flag
- Pork meat18.6%No flag
- Natural flavouring2.6%No flag
- Antioxidant2%No flag
- Preservative1%No flag
- Nitrite de sodium · E2501%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Nitrate de potassium · E2521%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
Show original label text
34% Prosciutto di Parma AOP (viande de porc, sel), 33% Coppa (viande de porc, sel, dextrose, arômes, épices, antioxydant: ascorbate de sodium; conservateurs: nitrite de sodium, nitrate de potassium), 33% salami (viande de porc, sel, dextrose, épices, arômes naturels, antioxydant: acide ascorbique; conservateurs: nitrite de sodium, nitrate de potassium)
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.
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.
Ingredient content
Normalized label parsed
3 items
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