Outdoor Bred Dry Cured Honey Gammon Joint
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 | 163 kcal | 8% |
| Fat | 3.8 g | 5% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 3.4 g | 1% |
| of which sugars | 3.0 g | 3% |
| Fibre | 0.00 g | — |
| Protein | 28.8 g | 58% |
| Salt | 2.5 g | 41% |
Open Food Facts, ODbL, record updated 3 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Wildflower Honey Glaze (10%) [Wildflower Honey, Brown Sugar, Water, Molasses], Brown Sugar, Salt, Honey Powder, Sugar, Cornflour, Maltodextrin, Spices, Preservatives (Sodium Nitrite, Sodium Nitrate), Flavouring, Antioxidant (Sodium Ascorbate). Prepared from 105g of British Pork per 100g of Dry Cured Honey Gammon Joint.
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
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