The Best Dry Cured Bacon
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 | 298 kcal | 15% |
| Fat | 18.8 g | 27% |
| of which saturates | 6.7 g | 33% |
| Carbohydrate | 1.2 g | 0% |
| of which sugars | 1.2 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 30.7 g | 61% |
| Salt | 3.7 g | 62% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Unsmoked dry cured back bacon. Ingredients Pork (96%), Salt, Dextrose, Preservatives (sodium nitrite, potassium nitrate), Antioxidant (sodium ascorbate), Dried glucose syrup. Nutrition Typical values (grilled) Energy Fat
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
94% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bacon rashers” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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