Spanish Chorizo Ring
Prefix 509 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 | 456 kcal | 23% |
| Fat | 40.0 g | 57% |
| of which saturates | 16.0 g | 80% |
| Carbohydrate | 1.9 g | 1% |
| of which sugars | 1.6 g | 2% |
| Fibre | 0.00 g | — |
| Protein | 22.0 g | 44% |
| Salt | 3.7 g | 62% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Paprika (2.5%), Salt, Pork Protein, Garlic, Dextrin, Dextrose, Spices, Natural Pork Casing. Made with product 140g of pork per 100g of finished.
- E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chorizos”: 7.42 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.