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- Pork leg33.8%—
- Salt17.5%—›
- Prepared from 131g of pork per 100g of prosciutto12.3%—
- Made using eu pork9.8%—
- Salami milano8.2%—
- Energy ingredients pork7.2%—
- Salt6.4%—›
- Dextrose3.4%—›
- White pepper1.7%—›
- Antioxidant0.9%—
- E3010.9%—
- Preservative0.4%—
- E2520.7%⚠ Moderate
- E250⚠ High
- Dried garlic0.2%—›
- Prepared from 146g of pork per 100g of salami milano0.1%—
- Made using eu pork<0.1%—
- Chorizo<0.1%—
- Fat of which sa carbohydr of which s fibre protein salt pack conta *reference for more ingredients pork<0.1%—
- Flavouring—
- Salt—›
- Quality st smoked paprika—
- Dextrose—›
- Garlic—›
- Antioxidant—
- E301—
- Preservative—
- E250⚠ High
- E252⚠ Moderate
- Nutmeg—›
- Tesco st oregano—
- Prepared from 125g of pork per 100g of chorizo—
- Made using spanish pork—
- Storage keep refrigerated—
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pork leg. salt. prepared from 131g of pork per 100g of prosciutto. made using eu pork. salami milano. energy ingredients pork. salt, dextrose, white pepper, antioxidant (sodium ascorbate), preservatives (potassium nitrate, sodium nitrite), dried garlic. prepared from 146g of pork per 100g of salami milano. made using eu pork. chorizo. fat of which sa carbohydr of which s fibre protein salt pack conta *reference for more ingredients pork, flavouring, salt, quality st smoked paprika (2%), dextrose, garlic, antioxidant (sodium ascorbate), preservatives (sodium nitrite, potassium nitrate), nutmeg, tesco st oregano. prepared from 125g of pork per 100g of chorizo. made using spanish pork. storage keep refrigerated.
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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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