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Rôti de veau façon orloff
L'Étal du BoucherMeats And Their Products · 2274160011109

Rôti de veau façon orloff

Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy

Declared on pack via Open Food Facts · updated 21 Mar 2026

Ingredients

  • Veal meat67.3%No flag
  • Emmental15.1%No flag
  • Cow S milk14.1%No flag
  • Salt0.2%No flag
  • Thickener0.2%No flag
  • Chlorure de calcium · E5090.2%No flag
  • Lactic ferments0.2%No flag
  • Coagulant0.2%No flag
  • Rennet0.2%No flag
  • Barde de porc10.1%No flag
  • Jambon cuit standard7.5%No flag
  • Ham4.2%No flag
  • Water1.7%No flag
  • Glucose syrup0.8%No flag
  • Flavouring0.4%No flag
  • Dextrose0.2%No flag
  • Preservative0.1%No flag
  • Nitrite de sodium · E2500.1%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Stabiliser<0.1%No flag
  • Triphosphates · E451<0.1%Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • Antioxidant<0.1%No flag
  • Érythorbate de sodium · E316<0.1%No flag
  • Leek<0.1%No flag
Show original label text

67% de viande de veau (origine France), 15% d'Emmental (lait) (lait de vache, sel, épaississant: chlorure de calcium; ferments lactiques, coagulant, présure), 10% de barde de porc, 7,5% de jambon cuit standard (jambon de porc (origine France), eau, sirop de glucose, arômes, dextrose, conservateur: nitrite de sodium; stabilisant: triphosphates; antioxydant: érythorbate de sodium; poireaux). Traces éventuelles d'œufs, de céréales contenant du gluten et de soja. Elaboré en France.

Alerts

Declared allergens

This product declares Dairy.

Declared on pack via Open Food Facts · updated 21 Mar 2026

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.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

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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.

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