Perigord Walnut Saucisson Sec
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 442 kcal | 22% |
| Fat | 36.2 g | 52% |
| of which saturates | 11.7 g | 58% |
| Carbohydrate | 1.7 g | 1% |
| of which sugars | 0.50 g | 1% |
| Fibre | 1.0 g | — |
| Protein | 26.9 g | 54% |
| Salt | 4.8 g | 80% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, pork fat, walnuts (10%), salt, lactose (milk), wheat dextrose, white pepper, sugar, garlic, black pepper, preservative potassium nitrate, paprika, nutmeg, natural pork casing.
- E252Potassium nitratePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- France
- Department
- 12 — Aveyron
- Municipality (INSEE no.)
- 12300
- Establishment
- 005
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II.
Climate impact
Reference value for the category “Pork salami”: 8.25 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
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.