SPANISH DRY CURED SPICY PORK (CHORIZO SALAMI)
Prefix 408 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 | 366 kcal | 18% |
| Fat | 29.0 g | 41% |
| of which saturates | 9.8 g | 49% |
| Carbohydrate | 4.7 g | 2% |
| of which sugars | 2.4 g | 3% |
| Protein | 21.0 g | 42% |
| Salt | 3.6 g | 60% |
Open Food Facts, ODbL, record updated 24 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
nutrition pork, lactose (milk), salt, dextrin, paprika, casein (milk), dextrose, garlic, emulsifier, diphosphates oregano, fennel, antioxidant: sodium ascorbate, preservative: potassium nitrate, sodium nitrite, made with product 126g of raw pork per 100g of finished, allergy advice:for allergens, see ingredients in bold, no artifical colours or flavouring typical values per 100g: ener
- E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E301Sodium ascorbateAntioxidant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
85% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chorizos” →
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 “Chorizos”: 7.42 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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