Spanish Meats and Cheese Selection
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 | 341 kcal | 17% |
| Fat | 26.0 g | 37% |
| of which saturates | 8.8 g | 44% |
| Carbohydrate | 1.0 g | 0% |
| of which sugars | 0.50 g | 1% |
| Fibre | 1.2 g | — |
| Protein | 24.0 g | 48% |
| Salt | 4.9 g | 82% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
CHORIZO: Pork, Salt, Paprika, Garlic Powder, Ground Oregano, Dextrose, Stabiliser: Triphosphates; Smoke Flavouring, Preservatives: Potassium Nitrate, Sodium Nitrite, Natamycin, Potassium Sorbate; Antioxidant: Sodium Ascorbate. Made with product 117g of raw pork per 100g of finished. SALCHICHON: Pork, Salt, Potato Starch, Red Wine, Black Pepper, ( White Pepper, Stabiliser: Triphosphate; Dextrose, Antioxidant: Sodium Erythorbate; Preservatives: Potassium Nitrate, Sodium Nitrite, Natamycin, Potassium Sorbate. Made with product 117g of raw pork per 100g of finished. IBERICO CHEESE Cheese (Cow's Milk, Sheep's Milk, Goat's Milk). ALLERGY ADVICE: For allergens, see ingredients in bold. May also contain soya. Packaged in a protective atmosphere. CO va wh 24 slice 1.1 0.2 Salt 135ge TRAY D sala GB 1552 BU016 Carb 22.6
- E202Potassium sorbatePreservative
- E235NatamycinPreservative
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E301Sodium ascorbateAntioxidant
- E316sodium erythorbateAntioxidant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
6% 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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