Dry cured unsmoked back bacon
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 198 kcal | 10% |
| Fat | 12.0 g | 17% |
| of which saturates | 4.9 g | 25% |
| Carbohydrate | 0.40 g | 0% |
| of which sugars | 0.30 g | 0% |
| Fibre | 0.50 g | — |
| Protein | 22.0 g | 44% |
| Salt | 2.6 g | 44% |
Open Food Facts, ODbL, record updated 18 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Viande de porc d'origine britannique : (élaboré avec 105 g de viande de porc crue pour 100 g de bacon de dos non fumé et traité en salaison à sec) · Sels de salaison (Sel · Conservateur : Nitrite de sodium, Nitrate de sodium) Sucre Antioxydant : E301. IMPORTANT Veuíllez manipuler la viande crue reduit contiont de la viande crue.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
49% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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