Dry Cured Back Bacon
Prefix 505 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 | 210 kcal | 11% |
| Fat | 13.4 g | 19% |
| of which saturates | 5.1 g | 25% |
| Carbohydrate | 0.50 g | 0% |
| of which sugars | 0.20 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 21.8 g | 44% |
| Salt | 2.9 g | 48% |
Open Food Facts, ODbL, record updated 1 November 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Salt, Sugar, Preservatives (Sodium Nitrite, Sodium Nitrate), Antioxidant (Sodium Ascorbate). Prepared from 105g of Pork per 100g of Bacon. Made using British pork.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
40% of products in the category contain less sugar than this one. The thin line marks the category median.
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 “Back bacon”: 8.36 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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