Kézműves Kolbász
Prefix 599 was issued by GS1 Hungary. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 463 kcal | 23% |
| Fat | 40.5 g | 58% |
| of which saturates | 18.0 g | 90% |
| Carbohydrate | 0.90 g | 0% |
| of which sugars | 0.40 g | 0% |
| Protein | 24.0 g | 48% |
| Salt | 4.1 g | 68% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sertéshús, gyártási szalonna, étkezési só, burkolóanyag (setés vékonybél), csipős paprika-őrlemény, fűszerek, tartósítoszer (nátrium-nitrit).
The ingredient list is only available in Hungarian in the source; we show it as it is, without translation.
- E250Sodium nitritePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork salami”: 8.25 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.