pork, pepper and oregano goirmet sausages
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 210 kcal | 10% |
| Fat | 15.4 g | 22% |
| of which saturates | 6.1 g | 26% |
| Carbohydrate | 5.2 g | 2% |
| of which sugars | 1.2 g | 1% |
| Protein | 13.0 g | 26% |
| Sodium | 0.50 g | 22% |
Open Food Facts, ODbL, record updated 21 October 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Pork (75%), Water, Thickener (1442), Parsley, Salt, Spice Extract (Nutmeg, Pepper), Dehydrated Vegetables (Onion, Garlic), Potato Starch, Mineral Salt (451), Yeast Extract, Oregano, Bamboo Fibre, Preservative (223), Natural Pork Casing. Contains 0.4% Pepper And 0.2% Oregano. CONTAINS SULPHITES. Store below 4°C
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E223Sodium metabisulphiteAntioxidant · Preservative
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork sausages”: 5.39 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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