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Civet de sanglier à la vigneronne
Greenveil's read: consider avoiding.
- High
- Wild boar44.8%—
- Jus de cuisson de la viande15.4%—
- Jus de cuisson de la viande dans du vin rouge de Bordeaux9.9%—
- Madeira2.8%—
- Madeira1.4%—
- Salt0.3%—›
- Natural flavouring1.1%—
- Salt0.3%—›
- Pepper2.5%—›
- Vegetable broth13.8%—
- Water7.4%—›
- Celery3.2%—›
- Tomato1.6%—›
- Carrot0.8%—›
- Cultivated mushroom0.4%—›
- Leek0.2%—›
- Juniper berry0.2%—›
- Prune6.6%—›
- Onion6.6%—›
- Onion3.3%—›
- Red wine from france3.3%—
- Butter—›
- Salt—›
- Cultivated mushroom5.7%—›
- Cultivated mushroom3.7%—›
- Butter1%—›
- Salt0.3%—›
- Spice0.7%—›
- Modified red port3.3%—
- Red port3%—
- Salt0.3%—›
- Shallot1.7%—
- Natural flavouring1.1%—
- Red wine0.5%—
- Wheat flour0.3%—›
- Blackcurrant0.1%—
- Vermouth<0.1%—
- Onion<0.1%—›
- Butter<0.1%—›
- Starch—›
- Tomato concentrate—
- Butterfat—›
- Sugar—›
- Salt—›
- Pepper—›
Show original label text
sauté de sanglier cuit (origine France) 44,8%, jus de cuisson de la viande (jus de cuisson de la viande dans du vin rouge de Bordeaux 9,9%, Madère modifié (Madère, sel, arôme naturel), sel, poivre), bouillon de légumes (eau, _céleri_, tomates, carottes, champignons de Paris, poireaux, baies de genièvre), pruneaux (origine France) 6,6%, oignons cuisinés (oignon, vin rouge de Bordeaux 3,3%, _beurre_ (_lait_), sel), champignons de Paris cuisinés 5,7% (champignons de Paris cuits, _beurre_ (_lait_), sel, épices), Porto rouge modifié 3,3% (Porto rouge, sel), échalote, arôme naturel, poudre de vin rouge, farine de _blé_ (_gluten_), cassis, vermouth, oignon, _beurre_ (_lait_), amidon, concentré de tomates, _beurre_ concentré (_lait_), sucre, sel, poivres
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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