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Italian Antipasto Selection
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 27 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
- Prosciutto52.2%No flag
- Ham23.9%No flag
- 9 months matured12%No flag
- Salami milano2.1%No flag
- Air dried2.1%No flag
- Natural flavourings0.4%No flag
- Antioxidant0.2%No flag
- Sodium ascorbate · E3010.2%No flag
- Preservative0.1%No flag
- Sodium nitrite · E2500.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Potassium nitrate · E252<0.1%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Salami napoli<0.1%No flag
- Air dried<0.1%No flag
- Natural flavouringsNo flag
- Smoke flavouringNo flag
- AntioxidantNo flag
- Sodium ascorbate · E301No flag
- PreservativeNo flag
- Sodium nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Potassium nitrate · E252Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
Show original label text
prosciutto, air dried cured ham, 9 months matured: pork, salt, made with 148g of pork per 100g of finished product, salami milano, air dried: pork, salt, dextrose, spices, natural flavourings, antioxidant: sodium ascorbate, preservatives: sodium nitrite, potassium nitrate, made with 130g of pork per 100g of finished product, salami napoli, air dried: pork, salt, natural flavourings, dextrose, spices, smoke flavouring, antioxidant: sodium ascorbate, preservatives: sodium nitrite, potassium nitrate, made with 145g of pork per 100g of finished product,
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.
Per-ingredient concern · chemical identity, not food safety
1 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.
Ingredient content
Normalized label parsed
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