Oak Smoked Dry Cured Ham
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 | 114 kcal | 6% |
| Fat | 2.0 g | 3% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 2.3 g | 1% |
| of which sugars | 1.4 g | 2% |
| Fibre | 0.70 g | — |
| Protein | 21.0 g | 42% |
| Salt | 2.8 g | 47% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
nutrition pork (97%), acidity regulators (sodium lactate, sodium acetates), salt, brown sugar, dextrose, stabilisers (triphosphates, polyphosphates, potassium phosphates, diphosphates), glucose syrup, antioxidant (sodium 9 servings typical values per reference intake b0o 18 energy kj energy kcal ascorbate), preservatives (sodium nitrite, sodium nitrate), fat 008 0002 flavourings. packaged in a protective atmosphere. no artificial flavours.
- E250Sodium nitritePreservative
- E251Sodium nitratePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
- E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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.