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- Pork meat76.5%—
- Water8.8%—›
- Gouda6%—
- Fat6%—
- Salami6%—
- Pork meat3.4%—
- Bacon1.3%—
- Nitrite curing salt0.7%—
- Salt0.3%—›
- Preservative0.3%—
- E2500.3%⚠ High
- Sugar0.3%—›
- Antioxidant0.2%—
- E3010.2%—
- Spice extract<0.1%—›
- Maturing ferments<0.1%—
- Beech wood smoke<0.1%—
- Nitrite curing salt1.4%—
- Salt0.7%—›
- Preservative0.7%—
- E2500.7%⚠ High
- Sugar0.5%—›
- Spice0.4%—›
- Herb0.2%—
- Paprika or bell pepper0.1%—
- Stabiliser<0.1%—
- E450<0.1%⚠ Low
- E451<0.1%⚠ Low
- Glucose syrup<0.1%—›
- Emulsifier<0.1%—
- E471<0.1%—
- Antioxidant—
- E300—
- Flavouring—
Show original label text
76,5% Schweinefleisch, Trinkwasser, 6% GOUDA (48 % Fett), 6% Salami (Schweinefleisch, Speck, Nitritpökelsalz (Speisesalz, Konservierungsstoff: Natriumnitrit), Zucker, Antioxidationsmittel: Natriumascorbat, Gewürzextrakte, Reifekulturen, Buchenholzrauch), Nitritpökelsalz (Speisesalz, Konservierungsstoff: Natriumnitrit), Zucker, Gewürze, Kräuter, Paprika, Stabilisator: Diphosphate und Triphosphate, Glukosesirup, Emulgator: Mono - und Diglyceride von Speisefettsäuren, Antioxidationsmittel: E300, Aromen
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.
- 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.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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