The best wiltshire cured ham
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 | 122 kcal | 6% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 1.0 g | 0% |
| of which sugars | 0.30 g | 0% |
| Fibre | 0.10 g | — |
| Protein | 24.6 g | 49% |
| Salt | 2.1 g | 35% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredients Pork, Salt, Preservatives (sodium nitrite, potassium nitrate). Prepared with product 105g of pork per 100g of finished. Nutrition Typical values per 100g per slice (30g) %RI your RI* Energy 516kJ/
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 1 April 2025 | £3.25 | Giffnock |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
In its category
36% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.