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Assortiment ibérique 27 tranches
Marque Repère, Saint-Azay3564700811771

Assortiment ibérique 27 tranches

Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy

Declared on pack via Open Food Facts · updated 14 Mar 2026

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Why it's rated this way

2 additives on this label are on our additives-of-concern list.

  1. 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.
  2. 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.

A food's rating also reflects nutrition (Nutri-Score) and processing (NOVA); the additives above are the ingredient-level part of it.

Ingredients

  • Jambon de Cebo Ibérique50%No flag
  • Jambon cru issu de porcs à 50% de race ibérique nourris à partir de céréales25%No flag
  • Legume12.5%No flag
  • 3 tranches6.3%No flag
  • Jambon de porc ibérique de cebo6.3%No flag
  • Espagne25%No flag
  • Salt12.5%No flag›
  • Antioxidant6.3%No flag
  • E3166.3%No flag
  • Preservative3.1%No flag
  • E2503.1%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • E2521.6%Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

  • Sugar0.8%No flag›
  • Produit certifié par ICC nº IB 2840.4%No flag
  • 260.2%No flag
  • Chorizo ibérique<0.1%No flag
  • 12 tranches<0.1%No flag
  • Pork meat<0.1%No flag
  • Espagne<0.1%No flag
  • Salt<0.1%No flag›
  • Chili pepper<0.1%No flag›
  • Milk powderNo flag
  • DextroseNo flag›
  • Herbs and spicesNo flag
  • AntioxidantNo flag
  • Ascorbate de sodium · E301No flag
  • PreservativeNo flag
  • E250High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • E252Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

  • Lomo de Cebo ibériqueNo flag
  • Longe de porc séchée issue de porcs à 50% de race ibérique nourris à partir de céréalesNo flag
  • LegumeNo flag
  • 12 tranchesNo flag
  • Pork loinNo flag›
  • EspagneNo flag
  • SaltNo flag›
  • Olive oilNo flag›
  • Chili pepperNo flag›
  • GarlicNo flag›
  • AntioxidantNo flag
  • Ascorbate de sodium · E301No flag
  • PreservativeNo flag
  • E250High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • E252Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

  • Longe IbériqueNo flag
  • Produit certifié par ICC nº IB 284No flag
  • 26No flag
Show original label text

Jambon de Cebo Ibérique (jambon cru issu de porcs à 50% de race ibérique nourris à partir de céréales et de légumineuses) (40g - 3 tranches): Jambon de porc ibérique de cebo (origine : Espagne) ; sel ; antioxydant: E316 ; conservateurs: E250, E252 ; sucre. Traces de lait. 149g de jambon de porc ont été utilisés pour fabriquer 100g de jambon. Produit certifié par ICC nº IB 284/26. Chorizo ibérique (30g - 12 tranches): viande de porc(origine: Espagne) ; sel ; piment en poudre 2 % ; lait en poudre ; dextrose ; épice et plantes aromatiques ; antioxydant: ascorbate de sodium ; conservateurs: E250, E252. 138g de viande de porc ont été utilisés pour fabriquer 100g de chorizo Ibérique. Lomo de Cebo ibérique (longe de porc séchée issue de porcs à 50% de race ibérique nourris à partir de céréales et de légumineuses) (30g - 12 tranches): longe de porc (origine : Espagne) ; sel ; huile d'olive ; piment ; ail ; antioxydant: ascorbate de sodium ; conservateurs: E250, E252. Trace de lait. 150g de longe de porc ont été utilisés pour fabriquer 100g de lomo ibérique. longe Ibérique. Produit certifié par ICC nº IB 284/26.

Alerts

Declared allergens

This product declares Dairy.

Declared on pack via Open Food Facts · updated 14 Mar 2026

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

What drives this

1 high · 1 moderate · 3 low · 1 not assessed

1 of 6 ingredients not yet assessed · Show all

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.

Image cache

Greenveil proxy cache

Asset write on fetch

Ingredient content

Normalized label parsed

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