DRY CURED SMOKED LARDONS
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 313 kcal | 16% |
| Fat | 26.4 g | 38% |
| of which saturates | 10.9 g | 54% |
| Carbohydrate | 1.5 g | 1% |
| of which sugars | 0.10 g | 0% |
| Fibre | 0.50 g | — |
| Protein | 17.3 g | 35% |
| Salt | 3.2 g | 54% |
Open Food Facts, ODbL, record updated 12 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Pork (made with 105g of Raw Pork per 100g of Dry Cured Smoked Lardons) Curing Salt (Salt Preservative: Sodium Nitrite, Sodium Nitrate)- Demerara Sugar Sugar Antioxidant: E301. This mix paper packaging is FSC certified, helping to keep forests growing, for all, forever. TRAY Do Not Recycle FILM Do Not Recycle M 0385 237 CARE HOOGLO BRITISH
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Smoked lardons”: 7.12 kg CO₂e per kg of product.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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