Apple Wood Smoked Ham
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 114 kcal | 6% |
| Fat | 1.8 g | 3% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 0.10 g | 0% |
| of which sugars | 0.10 g | 0% |
| Fibre | 1.0 g | — |
| Protein | 24.3 g | 49% |
| Salt | 2.3 g | 38% |
Open Food Facts, ODbL, record updated 27 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Porc d'origine britannique (fait avec 120 g de porc cru pour 100 g de jambon du Wiltshire traité en salaison, fumé et pané) - Gélatine de porc - Sels de salaison (Sel - Conservateur: Nitrite de sodium, Nitrate de potassium) - Farine de riz - Farine de maïs - Colorant: Extrait de paprika, Curcumine - Huile de colza - Dextrose.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E100CurcuminColour
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E428Gelatine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Smoked cured hams”: 13.6 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.