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- Pork84%—›
- Pork Fat9.6%—›
- Water3.2%—›
- Salt0.9%—›
- Spice Mix0.9%—
- Spice0.5%—›
- Paprika Powder0.2%—
- Black Pepper0.1%—›
- Garlic<0.1%—›
- Caraway<0.1%—›
- Hot Paprika<0.1%—
- Allspice—›
- Mace—›
- Rice Flour0.2%—›
- Dextrose0.1%—›
- Thickener<0.1%—
- E407<0.1%⚠ Low
- Flavourings<0.1%—
- Stabilisers<0.1%—
- E450<0.1%⚠ Low
- E451⚠ Low
- Glucose Syrup—›
- Antioxidant—
- E301—
- Colour—
- E120⚠ Moderate
- Preservative1.4%—
- E2500.7%⚠ High
- Filled into Natural Pork Casings0.7%—
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84% Pork, Pork Fat, Water, Salt, Spice Mix (Spices [Paprika Powder, Black Pepper, Garlic Powder, Caraway, Hot Paprika, Allspice, Mace], Rice Flour, Dextrose, Thickener: Carrageenan; Flavourings, Stabilisers: Diphosphates, Triphosphates; Glucose Syrup, Antioxidant: Sodium Ascorbate; Colour: Carmine), Preservative: Sodium Nitrite. Filled into Natural Pork Casings.
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.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- TriphosphatesInorganic 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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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