Traditional rashers

by Denny · 200g

Ireland

194 kcalper 100 g · 10% of the reference intake

0.5 gof sugars per 100 g

Barcode (EAN-13)5057624093333

GS1 prefix505 · GS1 UK

Additives7: E250, E251, E301…

AllergensPork

Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)

Nutrient	100 g	Reference intake
Energy	194 kcal	10%
Fat	13.0 g	19%
of which saturates	5.1 g	25%
Carbohydrate	0.80 g	0%
of which sugars	0.50 g	1%
Protein	18.0 g	36%
Salt	2.8 g	47%

Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

pork (91%), water, salt, dextrose, stabilisers 100g as sold: (sodium triphosphate, sodium polyphossphate, sodium diphosphate), yeast extract, antioxidant (sodium ascorbate), preservative (sodium nitrate, sodium nitrite). cooking instructions: cooking appliances may vary. these are guidelines only. remove from packaging. grill: cook thoroughly under a pre-heated medium heat grill for 6 to 8 minutes, turning occasionally. pan fry: cook thoroughly in a little oil at a medium to high heat for 4 to 6 minutes, turning occasionally. ensure food is fully cooked before serving. keep refrigerated below 5°c.

Allergen: Pork

E250Sodium nitritePreservative
E251Sodium nitratePreservative
E301Sodium ascorbateAntioxidant
E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
E450iiiTetrasodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
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

Sold under this barcode in Ireland

Ireland

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Product record
Open Food Facts, ODbL · updated 2 April 2026 · export of 1 November 2026
Photo
Open Food Facts contributors, CC BY-SA
Reference values
Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
GS1 prefix
Prefix 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.