Duck & Ruby Port Pâté
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 | 261 kcal | 13% |
| Fat | 21.9 g | 31% |
| of which saturates | 9.7 g | 48% |
| Carbohydrate | 5.2 g | 2% |
| of which sugars | 3.3 g | 4% |
| Fibre | 1.4 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Duck Liver (24%), Water, Pork Fat, Chicken Liver, Whipping Cream (milk) (7%), Wheat Flour (wheat Flour, Calcium Carbonate, Iron, Thiamin, Niacin), Butter (Milk), Port (4%), Apple jelly (Sugar, Apple), Salt. Potato Starch, dried egg white, Maltodextrin, Pork Gelatine, Antioxidant (Sodium Ascorbate), Black Pepper, Caramelised Sugar, Preservative (Sodium Nitrite), Rosemary Extract, Sage Extract.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- United Kingdom
- Establishment
- Castle Maclellan Foods Limited
- Town
- Kirkcudbright
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II. · Food Standards Agency · Food Standards Scotland, 29 September 2026, OGL v3
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
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I · Food Standards Agency · Food Standards Scotland, 29 September 2026, OGL v3
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.