Oak smoked dry cured streaky bacon rashers
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 306 kcal | 15% |
| Fat | 18.1 g | 26% |
| of which saturates | 6.9 g | 34% |
| Carbohydrate | 0.63 g | 0% |
| of which sugars | 0.63 g | 1% |
| Fibre | 3.1 g | — |
| Protein | 36.3 g | 73% |
| Salt | 6.2 g | 103% |
Open Food Facts, ODbL, record updated 6 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (approx. 95%+): High-percentage prime cuts of pork (often RSPCA Assured outdoor-bred).Sea Salt / Salt: Used for the traditional dry-cure process to draw out moisture and intensify flavor.Preservatives: Sodium nitrite and potassium nitrate to maintain color and food safety.Antioxidant: Sodium ascorbate to help preserve quality.Oak Smoke: Real wood-smoked using oak chips rather than heavy reliance on artificial liquid smoke flavorings.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
89% 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.
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
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