Irish Pork Hand Tied Sausages
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 | 308 kcal | 15% |
| Fat | 26.6 g | 38% |
| of which saturates | 9.7 g | 49% |
| Carbohydrate | 5.5 g | 2% |
| of which sugars | 1.1 g | 1% |
| Fibre | 0.00 g | — |
| Protein | 12.1 g | 24% |
| Salt | 1.8 g | 30% |
Open Food Facts, ODbL, record updated 23 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork 80%, Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Pork Fat, Salt, Potato Starch, Dextrose, Flavour Enhancer: Monosodium Glutamate; White Pepper, Yeast Extract, Preservative: Sodium Metabisulphite; Antioxidant: Sodium Ascorbate; Dried Garlic, Flavouring, Nutmeg, Stabiliser: Sodium Phosphates. Natural Sheep Casings.
- E223Sodium metabisulphiteAntioxidant · Preservative
- E301Sodium ascorbateAntioxidant
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork sausages”: 5.39 kg CO₂e per kg of product (closest product in Agribalyse).
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.