Peperami Chorizo
Prefix 425 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 | 495 kcal | 25% |
| Fat | 44.0 g | 63% |
| of which saturates | 18.0 g | 90% |
| Carbohydrate | 2.0 g | 1% |
| of which sugars | 2.0 g | 2% |
| Protein | 23.0 g | 46% |
| Salt | 3.8 g | 63% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork, pork fat, iodised salt (salt, potassium en iodate), dextrose, spices (paprika, chili, pepper), salt, garlic, spice extracts, onions, herbs, antioxidant [sodium ascorbate), preservative (sodium nitrite), beechwood fa smoke, made with 160 g pork and pork fat per product 100 g finished, as some moisture is lost during curing and drying, packed in a protective atmosphere, transparent casing around the salami is not edible,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
79% 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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