Chorizo de leon
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 | 406 kcal | 20% |
| Fat | 32.0 g | 46% |
| of which saturates | 10.0 g | 50% |
| Carbohydrate | 1.4 g | 1% |
| of which sugars | 1.4 g | 2% |
| Fibre | 0.50 g | — |
| Protein | 28.0 g | 56% |
| 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, Paprika (2.5%), Salt, Garlic. Filled into a natural pork casing. Prepared with of product 161g of pork per 100g. Moisture is lost during curin and maturation. White salt crystals may fo
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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