Cumberland venison sausage
Prefix 506 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 | 186 kcal | 9% |
| Fat | 10.8 g | 15% |
| of which saturates | 4.0 g | 20% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 1.0 g | 1% |
| Protein | 15.5 g | 31% |
| Salt | 1.5 g | 24% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
venison (48%), pork (16%), water, pork fat, pea flour, salt, spices, dextrose, rubbed herbs, stabiliser. sodium triphosphate, yeast extract, onion powder, preservative: sodium metabisulphite, garlic powder, antioxidant: ascorbic acid, beef collagen casing. allergy advice: see ingredients in bold
- E223Sodium metabisulphiteAntioxidant · Preservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · 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
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