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Cappelletti jambon cru
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 26 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
- Semoule de blé dur43%No flag
- Oeufs17.6%No flag
- Jambon cru14%No flag
- Porc9.3%No flag
- Conservateur2.3%No flag
- E2522.3%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Viande de boeuf et porc7%No flag
- Porc3.5%No flag
- Boeuf1.8%No flag
- Farine de blé0.4%No flag
- Arôme naturel0.2%No flag
- Conservateur0.1%No flag
- E2500.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Antioxydants0.1%No flag
- E3010.1%No flag
- Mortadelle7%No flag
- Viande de porc3.5%No flag
- Tripes de porc1.8%No flag
- Arômes naturels0.4%No flag
- Sucre0.2%No flag
- Épices0.1%No flag
- Antioxydant<0.1%No flag
- E300<0.1%No flag
- Conservateur<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Lactosérum en poudre5.7%No flag
- Chapelure2.9%No flag
- Farine de blé tendre « type 0 »1.4%No flag
- Levure0.7%No flag
- Fromage Grana Padano1.4%No flag
- Lait0.7%No flag
- Présure0.2%No flag
- Conservateur0.2%No flag
- Lysozyme D oeuf0.2%No flag
- Arôme0.7%No flag
- Épices0.4%No flag
Show original label text
Semoule de blé dur, œufs 17,6% (Origine: UE), jambon cru 14% (porc, sel, conservateur: E252, Origine : UE), viande de bœuf et porc (porc, bœuf, sel, farine de blé, arôme naturel, conservateur : E250, antioxydants: E301), mortadelle (viande de porc, tripes de porc, sel, arômes naturels, sucre (saccharose, dextrose), épices, antioxydant : E300, conservateur: E250), lactosérum en poudre, chapelure (farine de blé tendre « type 0 », sel, levure), fromage Grana Padano (lait, sel, présure, conservateur: lysozyme d'œuf), arôme, sel, épices
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
Chemical identity has not been assessed for this ingredient yet.
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
11 items
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