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Jambon traditionnel fumé au bois de hetre
Greenveil's read: consider avoiding. Food health critical · 1 additive of concern (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 16 Mar 2026
Why it's rated this way
1 additive on this label is 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.
Ingredients
- Pork meat79.1%No flag
- Sel nitrité · E2501.9%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Preservative0.9%No flag
- Nitrite de sodium · E2500.9%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Antioxidant1.9%No flag
- Ascorbate de sodium · E3011.9%No flag
- Beech wood smoke1.9%No flag
- Conseil1.9%No flag
- Pour plus de saveur1.9%No flag
- Sortez le jambon de son emballage 5 minutes avant de le déguster1.9%No flag
- A conserver à +40C maximum1.9%No flag
- Après ouverture1.9%No flag
- À consommer sous 2 ou 3 jours1.9%No flag
Show original label text
viande de porc (origine UE), sel nitrité (sel, conservateur : nitrite de sodium), extraits d'épices, épices, dextrose, antioxydant : ascorbate de sodium ; fumée de bois de hêtre. Conseil : pour plus de saveur, sortez le jambon de son emballage 5 minutes avant de le déguster. Conditionné sous atmosphère protectrice. A conserver à +40C maximum. Après ouverture, à consommer sous 2 ou 3 jours.
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.
Per-ingredient concern · chemical identity, not food safety
What drives this
- DextroseLow concern
2 of 3 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
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