unsmoked - 8 back bacon rashers
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 233 kcal | 12% |
| Fat | 13.8 g | 20% |
| of which saturates | 5.4 g | 27% |
| Carbohydrate | 1.0 g | 0% |
| of which sugars | 0.50 g | 1% |
| Fibre | 0.60 g | — |
| Protein | 25.8 g | 52% |
| Salt | 3.8 g | 64% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork 87%, water, salt, sodium ascorbate, preservatives (sodium nitrite, potassium nitrate)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- United Kingdom
- Establishment
- Karro Food Group Ltd
- Town
- Scunthorpe
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II. · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
Climate impact
Reference value for the category “Back bacon”: 8.36 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
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.