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Tête de veau cuisinée avec sauce gribiche
PaillardMeats And Their Products · 3155060005308

Tête de veau cuisinée avec sauce gribiche

Greenveil's read: consider avoiding. Food health critical · 1 additive of concern (Sodium nitrite).

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy
  • Egg
  • Mustard
  • Sulphites

Declared on pack via Open Food Facts · updated 13 Mar 2026

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Ingredients

  • Tête de veau77%No flag
  • Têtes et langues de veau74.5%No flag
  • Salt0.5%No flag›
  • Onion0.5%No flag›
  • Natural spice extract0.5%No flag
  • Spice0.5%No flag›
  • Preservative0.5%No flag
  • Sel nitrité · E2500.5%High

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

  • Sauce gribiche23%No flag
  • Water12.5%No flag›
  • Cream5.3%No flag›
  • Vegetable oil2.6%No flag›
  • Colza oil1.3%No flag›
  • Sunflower oil1.3%No flag›
  • Egg1.3%No flag›
  • Alcohol vinegar0.7%No flag
  • Dijon mustard0.3%No flag›
  • Water0.2%No flag›
  • Mustard seed<0.1%No flag›
  • Alcohol vinegar<0.1%No flag
  • Salt<0.1%No flag›
  • Sulfite<0.1%No flag›
  • Capers0.2%No flag›
  • Parsley<0.1%No flag›
  • Salt<0.1%No flag›
  • Modified tapioca starch<0.1%No flag
  • Thickener<0.1%No flag
  • Gomme guar · E412No flag
  • Gomme xanthane · E415No flag
  • Black pepper<0.1%No flag›
Show original label text

Tête de veau 77 % (têtes et langues de veau, sel, oignons, extraits naturels d'épices et d'aromates, conservateur: sel nitrité), sauce gribiche 23 % (eau, crème, huile végétale de colza et/ou tournesol, œuf, vinaigre d'alcool, moutarde de Dijon (eau, graines de moutarde, vinaigre d'alcool, sel, sulfites), câpre, persil, sel, amidon modifié de manioc, épaississants: gomme guar et gomme xanthane, poivre noir).

Alerts

Declared allergens

This product declares Dairy, Egg, Mustard, Sulphites.

Declared on pack via Open Food Facts · updated 13 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.

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How we assembled this record: source coverage, image cache state, review state, and the active product version.

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