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- Pork leg88%—
- Water6.9%—›
- Salt1.5%—›
- Dextrose1.5%—›
- Stabiliser1%—
- E4511%⚠ Low
- Preservative0.5%—
- E2500.5%⚠ High
- E2520.3%⚠ Moderate
- Antioxidant0.3%—
- E3010.3%—
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PORK LEG (88%), Water, Salt, Dextrose, Stabiliser: Triphosphates; Preservatives: Sodium Nitrite, Potassium Nitrate; Antioxidant: Sodium Ascorbate,
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.
- 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
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