
E EXCEPTIONAL 12 CLASSIC MIX & MATCH any 2 for £4.
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 | 277 kcal | 14% |
| Fat | 24.2 g | 35% |
| of which saturates | 8.5 g | 43% |
| Carbohydrate | 1.8 g | 1% |
| of which sugars | 0.81 g | 1% |
| Fibre | 0.97 g | — |
| Protein | 13.4 g | 27% |
| Salt | 1.2 g | 19% |
Open Food Facts, ODbL, record updated 11 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork (90%), Water, Rice Flour, Salt, NUTRITION We suggest this product provides 6 servings Chickpea Flour, Spices, Stabiliser (Diphosphates), Preservative (Sodium Metabisulphite), Typical Values Per Per 2 GRILL (grilled) 100g sausages Flavouring, Cornflour (contains Energy kl 1286 712 COOKING INSTRUCTIONS For best results dow prick the sausage skins. Remove all packaging. Preheat the grill. Place sausages onto a grill pan. Turn frequently. Medium-High/8-10 Min Sulphites), Antioxidant Energy kcal 311 172 FRY Medium/8-10 Mins (Ascorbic Acid), Dextrose Fat 27g 15g (contains Sulphites), Sausage
- E223Sodium metabisulphiteAntioxidant · Preservative
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chipolatas”: 5.39 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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.