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sliced pancetta
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: 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 19 Nov 2024
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
- Corn Dextrose5.8%No flag
- Antioxidant1.5%No flag
- Sodium Ascorbate · E3011.5%No flag
- Juniper<0.1%No flag
- Preservative<0.1%No flag
- Potassium Nitrate · E252<0.1%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Sodium Nitrite · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Moisture is lost during curing and maturationNo flag
- StorageNo flag
- Keep refrigerated below 5°CNo flag
- Once opened keep refrigerated and consume within 2 daysNo flag
- Do not exceed use by dateNo flag
- For use by date see front of packNo flag
Show original label text
Pork, Salt, White Pepper, Corn Dextrose, Black Peppercorns, Antioxidant: Sodium Ascorbate, Black Pepper, Mace, Coriander, Cinnamon, Juniper, Preservatives: Potassium Nitrate and Sodium Nitrite, Garlic. Prepared with 110g of pork per 100g of finished product. Moisture is lost during curing and maturation. Storage: Keep refrigerated below 5°C. Once opened keep refrigerated and consume within 2 days. Do not exceed use by date. Packaged in a protective atmosphere. For use by date see front of pack.
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
What drives this
- SaltLow concern
- White PepperLow concern
- Black PeppercornsLow concern
3 of 8 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
15 items
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