Pigs in Blankets
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 | 389 kcal | 19% |
| Fat | 31.4 g | 45% |
| of which saturates | 11.4 g | 57% |
| Carbohydrate | 3.8 g | 1% |
| of which sugars | 2.7 g | 3% |
| Fibre | 2.7 g | — |
| Protein | 22.7 g | 45% |
| Salt | 2.3 g | 38% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork cocktail sausage (65%) [pork (72%), water, rice flour, chickpea flour, salt, cornflour, parsley, ginger powder, stabiliser (diphosphates), sage, black pepper, nutmeg, preservative (sodium metabisulphite), dextrose, flavouring, mace, antioxidant (ascorbic acid), pimento, sausage casing [calcium alginate]], smoked bacon with added water (35%) [pork belly (87%), water, salt, preservative (sodium nitrite), antioxidant (sodium ascorbate)]. allergy advice! for allergens, see ingredients in bold. no artificial colours or flavours. 11 2 fat
- E223Sodium metabisulphiteAntioxidant · Preservative
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E404Calcium alginateCarrier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
32% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Appetizers” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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