Declared allergens
This product declares Dairy, Egg, Gluten.
Declared on pack via Open Food Facts · updated 25 Mar 2026
Ciufetti al prosciutto crudo
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
- Egg
- Gluten
Declared on pack via Open Food Facts · 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
- Dough36.5%No flag
- Durum wheat semolina pasta36.5%No flag
- Filling14.5%No flag
- Jambon sec 28% min dans la farce14.5%No flag
- Sur le total9%No flag
- Pork meat7.7%No flag
- Preservative0.7%No flag
- E2520.7%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Viande de porc braisée2.8%No flag
- Pork meat1.4%No flag
- Pork belly0.7%No flag
- Natural flavouring<0.1%No flag
- Milk powderNo flag
- AntioxidantNo flag
- E301No flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Cooked ham1.4%No flag
- Porc cuisse0.7%No flag
- Antioxidant<0.1%No flag
- E316<0.1%No flag
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Breadcrumbs0.7%No flag
- Soft wheat flour0.3%No flag
- Brewer S yeast0.2%No flag
- Ricotta0.3%No flag
- Sérum de lait de vache0.2%No flag
- Cow S milk<0.1%No flag
- Acidity regulator<0.1%No flag
- Acide citrique · E330<0.1%No flag
- Acide lactique · E270<0.1%No flag
- Anti caking agent<0.1%No flag
- E460<0.1%No flag
- Preservative<0.1%No flag
- Acide sorbique e200<0.1%No flag
Show original label text
Pâte : semoule de _blé_ dur, _oeuf_ 20%, eau. Farce : jambon sec 28% min dans la farce, 9% min sur le total (viande de porc, sel, conservateur E252), viande de porc braisée (viande de porc, ventre de porc, sel, amidon de maïs, arômes naturels, saccharose, dextrose, épices, vin, _lait_ en poudre, antioxydant : E300, E301, conservateur E250), jambon cuit (porc cuisse, eau, sel, maltodextrine, épices, antioxydant E316, conservateur E250), chapelure (farine de _blé_ tendre, sel, levure de bière), ricotta (sérum de _lait_ de vache, _lait_ de vache pasteurisé, _crème_, sel, correcteur d'acidité: acide citrique, acide lactique), fromages (_lait_, sel, présure, antiagglomérant: E460), sel, conservateur : acide sorbique E200.
Alerts
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
2 of 4 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.
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