Pork Sausage Meat
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 | 324 kcal | 16% |
| Fat | 25.9 g | 37% |
| of which saturates | 9.4 g | 47% |
| Carbohydrate | 6.2 g | 2% |
| of which sugars | 0.59 g | 1% |
| Fibre | 0.88 g | — |
| Protein | 16.2 g | 32% |
| Salt | 0.93 g | 15% |
Open Food Facts, ODbL, record updated 8 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (85%), Rice Flour, Onion, Gram Flour, Water, Salt, Parsley, Cornflour, Black Pepper, White Pepper, Preservative (Sodium Metabisulphite), Herbs, Nutmeg.
- E223Sodium metabisulphiteAntioxidant · Preservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sausage meat”: 6.23 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.