Thin & Crispy American Style Bacon Smoked
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 197 kcal | 10% |
| Fat | 15.0 g | 21% |
| of which saturates | 4.7 g | 23% |
| Carbohydrate | 0.40 g | 0% |
| of which sugars | 0.30 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 15.1 g | 30% |
| Salt | 2.6 g | 43% |
Open Food Facts, ODbL, record updated 23 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
PORK 87%, Water, Salt, Stabiliser: Sodium Triphosphate; Antioxidant: Sodium Ascorbate; Preservatives: Potassium Nitrite, Sodium Nitrite.
- E249Potassium nitritePreservative
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451iPentasodium triphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Back bacon”: 8.36 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.