Declared allergens
This product declares Sulphites.
Declared on pack via Open Food Facts · updated 27 Mar 2026
Toulouse style pork sausages
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Sulphites
Declared on pack via Open Food Facts · updated 27 Mar 2026
Why it's rated this way
4 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 metabisulphiteModerate concernSulphite; asthma/allergic-type reactions.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Sulphite; asthma/allergic-type reactions.
- 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 nitrateModerate concernReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite in vivo; precursor to nitrosamine formation 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.
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
- British Pork78%No flag
- Smoked Bacon11%No flag
- British Pork10.5%No flag
- Preservative<0.1%No flag
- Sodium Nitrite · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Sodium Nitrate · E251<0.1%Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Antioxidant<0.1%No flag
- Sodium Ascorbate · E301<0.1%No flag
- Red Wine2%No flag
- Garlic Purée0.2%No flag
- Marjoram0.1%No flag
- Dehydrated onion<0.1%No flag
- StabiliserNo flag
- 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 Metabisulphite · E223Moderate
Sulphite; asthma/allergic-type reactions.
- AntioxidantNo flag
- Ascorbic Acid · E300No flag
- Filled into Calcium Alginate CasingsNo flag
- Safety WarningNo flag
- Keep raw meat separate from cooked foodsNo flag
- Wash all surfacesNo flag
- Cutting boardsNo flag
- Utensils and hands after handling raw meat Cooking Instructions L Typi Ene Fat of w Carbe of wh Fibre Prote SaltNo flag
Show original label text
78% British Pork, 11% Dry Cured Smoked Bacon (95% British Pork, Sea Salt, Sugar, Preservatives: Sodium Nitrite, Sodium Nitrate; Antioxidant: Sodium Ascorbate), Water, 2% Red Wine (Sulphites), Parsley, Salt, Dextrose, Sage, Garlic Purée, Marjoram, Ground Nutmeg, Ground White Pepper, Dried Onion, Ground Sage, Stabiliser: Triphosphates; Ground Coriander, Preservative: Sodium Metabisulphite; Antioxidant: Ascorbic Acid. Filled into Calcium Alginate Casings. Allergy Advice: For allergens, see ingredients in bold. Safety Warning: Keep raw meat separate from cooked foods. Wash all surfaces, cutting boards, utensils and hands after handling raw meat Cooking Instructions L Typi Ene Fat of w Carbe of wh Fibre Prote Salt
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 metabisulphiteSulphite; asthma/allergic-type reactions.
- Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- 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
2 of 8 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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Where this product data comes from
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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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