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Charcuterie Meat Trio Tray
Greenveil's read: consider avoiding. Food health high · 2 additives of concern (worst: Sodium nitrite).
- High
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 4 May 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.
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.
Ingredients
- Soppressata ingredients13.3%No flag
- And LESS OF DEXTROSE2%No flag
- Microbial culture2%No flag
- Sodium erythorbate · E3162%No flag
- Sodium nitrate · E2512%Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Sodium nitrite · E2502%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural flavouring2%No flag
- Calabrese smoke flavor added ingredients2%No flag
- And LESS OF DEXTROSENo flag
- Microbial cultureNo flag
- Sodium erythorbate · E316No flag
- Sodium nitrate · E251Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Sodium nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural smoke flavouringNo flag
- Natural flavouringNo flag
Show original label text
PORK, SEA SALT. SOPPRESSATA INGREDIENTS: PORK, SALT, 2% OR LESS OF DEXTROSE, SPICES, GARLIC POWDER, STARTER CULTURES, SODIUM ERYTHORBATE, SODIUM NITRATE, SODIUM NITRITE, NATURAL FLAVORING, WINE. CALABRESE SMOKE FLAVOR ADDED INGREDIENTS: PORK, SALT, 2% OR LESS OF DEXTROSE, SPICES, PAPRIKA, GARLIC POWDER, STARTER CULTURES, SODIUM ERYTHORBATE, SODIUM NITRATE, SODIUM NITRITE, NATURAL SMOKE FLAVOR, NATURAL FLAVORING, WINE.
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 nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
Per-ingredient concern · chemical identity, not food safety
What drives this
- SaltModerate concern
- Sea SaltLow concern
- Garlic powderLow concern
3 of 7 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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