Ultimate Pork Sausages
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 | 319 kcal | 16% |
| Fat | 27.2 g | 39% |
| of which saturates | 10.4 g | 52% |
| Carbohydrate | 4.6 g | 2% |
| of which sugars | 1.1 g | 1% |
| Fibre | 0.40 g | — |
| Protein | 13.6 g | 27% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
OUTDOOR BRED PORK (85%), Water, Rice Flour, Chickpea Flour, Sea Salt, Ground Spices (White Pepper, Ginger, Mace, Nutmeg, Cayenne Pepper), Stabiliser: Diphosphates; Sugar, Cornflour, Dried Herbs (Sage, Thyme), Preservative: Sodium Metabisulphite, Yeast Extract, Dextrose, Dried Onion, Antioxidants: Sodium Ascorbate, Sodium Citrates; Rapeseed Oil, Flavouring. Filled into Natural Pork Casings.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E301Sodium ascorbateAntioxidant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
56% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pork sausages” →
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 “Pork sausages”: 5.39 kg CO₂e per kg of product (closest product in Agribalyse).
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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