Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 312 kcal | 16% |
| Fat | 26.4 g | 38% |
| of which saturates | 10.9 g | 54% |
| Carbohydrate | 1.5 g | 1% |
| of which sugars | 0.10 g | 0% |
| Fibre | 0.50 g | — |
| Protein | 17.2 g | 34% |
| Salt | 3.3 g | 55% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Pork (made with 105g of Raw Pork per 100g of Dry Cured Smoked Streaky Bacon) · Curing Salt (Salt · Preservative: Sodium Nitrite, Sodium Nitrate) Sugar Antioxidant: E301.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- United Kingdom
- Town
- Leeds
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
In its category
14% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bacon rashers” →
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
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I · Food Standards Agency · Food Standards Scotland, 1 October 2026, OGL v3
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