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- Chair à saucisse28.1%—
- Pork meat26.4%—
- Pork fat1%—›
- Salt0.4%—›
- Lactose0.2%—›
- Herbs and spices<0.1%—
- Wheat dextrose<0.1%—
- Antioxidant<0.1%—
- Vitamin C<0.1%—›
- Preservative<0.1%—
- E252<0.1%⚠ Moderate
- E250<0.1%⚠ High
- Wheat flour17.6%—›
- Water17.6%—›
- Margarine13.6%—›
- Palm oil7.1%—›
- Vegetable fat3.2%—
- Palm oil1.6%—›
- Colza oil1.6%—›
- Water1.6%—›
- Salt0.7%—›
- Emulsifier0.5%—
- Acidity regulator0.5%—
- E3300.5%—
- Cooked lardoons4%—
- Pork breast2.3%—
- Salt0.7%—›
- Wheat dextrose0.5%—
- Corn0.3%—›
- Acid0.1%—›
- E3300.1%—
- Antioxidant<0.1%—
- E316<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Onion2.4%—›
- White wine0.8%—›
- Egg powder0.6%—
- Parsley0.6%—›
- Breadcrumbs0.6%—
- Wheat flour0.4%—›
- Yeast0.1%—›
- Salt0.1%—›
- Modified red port0.4%—
- Red port0.2%—
- Salt0.1%—›
- Natural flavouring<0.1%—
- Preservative<0.1%—
- E228<0.1%⚠ Moderate
- Salt0.2%—›
- Wheat gluten0.2%—›
- Milk proteins0.2%—›
- Pepper0.2%—›
- Colour13%—
- E160b13%⚠ Low
Show original label text
Chair à saucisse (28,1 %) (viande de porc (26,4 %) (origine : UE), gras de porc, sel, lactose, épices et plantes aromatiques, dextrose de blé, antioxydant : acide ascorbique, conservateurs nitrate de potassium - nitrite de sodium), farine de blé, eau, margarine (huiles et graisses végétales de palme et de colza, eau, sel, émulsifiant : mono - et diglycérides d'acides gras d'origine végétale, correcteur d'acidité: acide citrique), lardons cuits (4 %) (poitrine de porc (origine: UE), sel, dextrose de blé et/ou maïs, acidifiant acide citrique, antioxydant : érythorbate de sodium, conservateur : nitrite de sodium), oignons, vin blanc (0,8 %) (contient : _sulfites_), _œufs_ en poudre, persil, chapelure (farine de _blé_, levure, sel), Porto rouge modifié (0,4 %) (Porto rouge, sel, arôme naturel, conservateur : _sulfite_ acide de potassium), sel, _gluten_ de blé, protéines de _lait_, poivre, colorant : rocou.
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 hydrogen sulphiteSulphite; asthma/allergic-type reactions.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
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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