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Spanish curedmeat selection
Greenveil's read: consider avoiding.
- High
- Serrano Ham40%—
- Pork30%—›
- Made with 154g of Raw Pork per 100g of Serrano ham30%—
- Sea salt Mild Chorizo Pork Sausage30%—
- Pork—›
- Made with 125g of Raw Pork per 100g of chorizo—
- Curing Salt—
- Salt Preservative—
- E250⚠ High
- E252—
- Cround Smoked 2.89 Paprika Carlic Purée Dextrose 1.2g Antioxidant e301 Cround Nutmeg Dried Oregano—
- NUTRITION Serves approx 3 Serrano chorizo dry cured Typical values ham per 100g Energy kJ 1152 per 100g 1599 pork loin per 100g Energy kcal 276 386 Fat—
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Serrano Ham (40%) Pork (made with 154g of Raw Pork per 100g of Serrano ham) Sea salt Mild Chorizo Pork Sausage (30%) Pork (made with 125g of Raw Pork per 100g of chorizo) Curing Salt (Salt Preservative: Sodium Nitrite, 70g Potassium Nitrate) Cround Smoked 2.89 Paprika Carlic Purée Dextrose 1.2g Antioxidant E301 Cround Nutmeg Dried Oregano. NUTRITION Serves approx 3 Serrano chorizo dry cured Typical values ham per 100g Energy kJ 1152 per 100g 1599 pork loin per 100g Energy kcal 276 386 Fat 16.7g 31.6g
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.
Per-ingredient concern · chemical identity, not food safety
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