reformed honey cured ham with added water
Prefix 501 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 | 115 kcal | 6% |
| Fat | 2.9 g | 4% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 2.9 g | 1% |
| of which sugars | 2.9 g | 3% |
| Protein | 16.5 g | 33% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 31 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (789%), Water, Preservatives (potassium 400gE lactate, sodium acetates, sodium nitrite), Honey (2%), Salt, Sugar, Stabilisers (diphosphates, triphosphates, polyphosphates), Antioxidant (sodium ascorbate), Demerara sugar, Pork extract, Dried glucose syrup.
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E301Sodium ascorbateAntioxidant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
91% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cured hams” →
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 “Cured hams”: 13.6 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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