Pork pie
Prefix 502 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 | 359 kcal | 18% |
| Fat | 26.0 g | 37% |
| of which saturates | 9.4 g | 47% |
| Carbohydrate | 19.1 g | 7% |
| of which sugars | 0.80 g | 1% |
| Fibre | 1.0 g | — |
| Protein | 12.1 g | 24% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 12 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (51%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Pork Lard, Water, Potato Starch, Palm Oil, Rapeseed Oil, Salt, Pork Extract, White Pepper, Pork Gelatine, Pasteurised Egg, Nutmeg.
- E428Gelatine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Melton Mowbray Pork Pie”: 12.1 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.