Cumberland Pork Sausage
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 295 kcal | 15% |
| Fat | 24.4 g | 35% |
| of which saturates | 9.0 g | 45% |
| Carbohydrate | 2.5 g | 1% |
| of which sugars | 0.80 g | 1% |
| Fibre | 0.90 g | — |
| Protein | 16.0 g | 32% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 18 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
90% Pork, Water, Rice Flour, Salt, Gram Flour, Cracked Black Pepper, Ground White Pepper, Potato Starch, Stabilisers: Triphosphates, Diphosphates; Dried Parsley, Dried Coriander, Ground Black Pepper, Dried Nutmeg, Preservative: Sodium Metabisulphite; Maize Starch, Antioxidant: Ascorbic Acid; Yeast Extract, Mace, Dextrose.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork sausages”: 5.39 kg CO₂e per kg of product (closest product in Agribalyse).
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.