Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 401 kcal | 20% |
| Fat | 32.0 g | 46% |
| of which saturates | 11.0 g | 55% |
| Carbohydrate | 2.1 g | 1% |
| of which sugars | 1.9 g | 2% |
| Protein | 25.0 g | 50% |
| Salt | 4.0 g | 67% |
Open Food Facts, ODbL, record updated 17 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork 90%, Lactose (Milk), Salt, Acidity Regulator (Sodium Lactate), Milk Powder, Preservatives (Lactic Acid, Sodium Nitrite), Antioxidant (Sodium Ascorbate).
- E250Sodium nitritePreservative
- E270Lactic acid
- E301Sodium ascorbateAntioxidant
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dry sausages”: 7.33 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
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