Hog Roast Pork
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 | 192 kcal | 10% |
| Fat | 5.4 g | 8% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 12.1 g | 5% |
| of which sugars | 11.6 g | 13% |
| Fibre | 0.50 g | — |
| Protein | 23.5 g | 47% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (68%), Maple Syrup And Cider Sauce (15%) (Sugar, Water, Glucose Syrup, Cider (11%), Maple Syrup (9%), White Vinegar, Modified Maize Starch, Acid: Malic Acid; Flavouring, Colour: Plain Caramel; Preservative: Potassium Sorbate), Apple Sauce (15%) (Water, Sugar, Glucose Syrup, Apple Purée (8%), Cider Vinegar, Modified Maize Starch, Concentrated Apple Juice, Acid: Citric Acid; Modified Tapioca Starch, Potato Fibre, Flavouring, Preservative: Potassium Sorbate), Salt, Dried Sage.
- E150aPlain caramelColour
- E202Potassium sorbatePreservative
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork shoulders”: 6.78 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.