Spanish curedmeat selection
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 222 kcal | 11% |
| Fat | 10.7 g | 15% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 0.40 g | 0% |
| of which sugars | 0.20 g | 0% |
| Fibre | 1.0 g | — |
| Protein | 31.0 g | 62% |
| Salt | 4.5 g | 75% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Serrano Ham (40%) Pork (made with 154g of Raw Pork per 100g of Serrano ham) Sea salt Mild Chorizo Pork Sausage (30%) Pork (made with 125g of Raw Pork per 100g of chorizo) Curing Salt (Salt Preservative: Sodium Nitrite, 70g Potassium Nitrate) Cround Smoked 2.89 Paprika Carlic Purée Dextrose 1.2g Antioxidant E301 Cround Nutmeg Dried Oregano. NUTRITION Serves approx 3 Serrano chorizo dry cured Typical values ham per 100g Energy kJ 1152 per 100g 1599 pork loin per 100g Energy kcal 276 386 Fat 16.7g 31.6g
Source: Open Food Facts, ODbL · additive names and functions: 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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