Wiltshire cured unsmoked back bacon
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 188 kcal | 9% |
| Fat | 12.7 g | 18% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 0.30 g | 0% |
| of which sugars | 0.20 g | 0% |
| Fibre | 0.50 g | — |
| Protein | 18.1 g | 36% |
| Salt | 3.8 g | 64% |
Open Food Facts, ODbL, record updated 21 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
SHREDDED CAULIFLOWER, LIQUID WHOLE EGGS (EGGS, CITRIC ACID [TO MAINTAIN COLOR]), GRATED PARMESAN CHEESE (PASTEURIZED SKIM MILK, CHEESE CULTURES, SALT, MICROBIAL ENZYME), DEACTIVATED YEAST, MINCED GARLIC (GARLIC, WATER, PHOSPHORIC ACID), DRIED BASIL DRIED OREGANO.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
40% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.