Declared allergens
This product declares Gluten.
Declared on pack via Open Food Facts · updated 27 Mar 2026
Pig in blankets
Greenveil's read: consider avoiding. Food health critical · 5 additives of concern.
- Critical
Allergens
- Gluten
Declared on pack via Open Food Facts · updated 27 Mar 2026
Why it's rated this way
5 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.
Sodium sulphiteModerate concernSulphite; asthma/allergic-type reactions in sensitive individuals.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Sulphite; asthma/allergic-type reactions in sensitive individuals.
- 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.
DiphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
TriphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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
- Pork sausage60%No flag
- Calcium carbonate · E170i0.2%No flag
- Niacin · E375<0.1%No flag
- Pork rind0.2%No flag
- StabilisersNo flag
- Diphosphates · E450Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Triphosphates · E451Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PreservativeNo flag
- Sodium sulphite · E221Moderate
Sulphite; asthma/allergic-type reactions in sensitive individuals.
- Pepper extractNo flag
- Antioxidant0.2%No flag
- Ascorbic acid · E3000.2%No flag
- Smoked streaky bacon40%No flag
- PreservativeNo flag
- Potassium nitrate · E252Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Sodium nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- AntioxidantNo flag
- Sodium ascorbate · E301No flag
- Sausages filled into beef collagen casingsNo flag
- Allergy advice cooking for best the follo packagin to oven on a bak turning through storage keen froNo flag
Show original label text
60% pork sausage (56% pork, water, wheat flour [wheat flour, calcium carbonate, iron, niacin, thiamin], pork fat, pork rind, salt, stabilisers: diphosphates, triphosphates, sugar, preservative: sodium sulphite, yeast extract, white pepper, ground nutmeg, ground ginger, ground mace, pepper extract, nutmeg extract, mace extract, antioxidant: ascorbic acid), 40% smoked streaky bacon (87% pork, water, salt, preservatives: potassium nitrate, sodium nitrite, antioxidant: sodium ascorbate), sausages filled into beef collagen casings, allergy advice cooking for best the follo packagin to oven on a bak turning through storage keen fro
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.
- Sodium sulphiteSulphite; asthma/allergic-type reactions in sensitive individuals.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
- 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.
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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Ingredient content
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