Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 282 kcal | 14% |
| Fat | 25.0 g | 36% |
| of which saturates | 10.0 g | 50% |
| Carbohydrate | 1.0 g | 0% |
| of which sugars | 0.20 g | 0% |
| Protein | 13.0 g | 26% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
82% pork, water, acidity regulator: potassium lactate, potassium acetate, salt, dex 0,3% dried garlic, ground mixed spices (contain mustard), antioxidant: ascorbic a stabiliser: diphosphates, preservative: sodium nitrite, allergy advice
- E250Sodium nitritePreservative
- E261Potassium acetatePreservative
- E326potassium lactateAntioxidant · Emulsifier · Humectant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Garlic sausage”: 9.42 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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