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Assortiment de Charcuterie Italienne
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 25 Mar 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.
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.
Ingredients
- Coppa di parma33.3%No flag
- Pork meat33.3%No flag
- Italie33.3%No flag
- Antioxidant2.1%No flag
- Ascorbate de sodium · E3012.1%No flag
- Preservative1%No flag
- Nitrite de sodium · E2501%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Nitrate de potassium · E2520.5%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Salame felino0.5%No flag
- Pork meat0.5%No flag
- ItalieNo flag
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- PreservativeNo flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Nitrate de potassium · E252Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Prosciutto di parmaNo flag
- HamNo flag
- ItalieNo flag
Show original label text
Coppa di parma IGP (33.33%) : viande de porc (origine : italie) - sel - dextrose - épices - antioxydant : ascorbate de sodium - conservateurs : nitrite de sodium, nitrate de potassium. 141 g de viande mis en œuvre pour 100 g de coppa di parma. Salame felino IGP (33.33%) : viande de porc (origine : italie) - sel - dextrose - vin blanc - ail en poudre - poivre - antioxydant : ascorbate de sodium - conservateurs : nitrite de sodium, nitrate de potassium. 138 g de viande mis en œuvre pour 100g de salame felino. Prosciutto di parma AOP (33,34%) : jambon de porc (origine : italie) - sel.
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
3 of 6 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
21 items
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