pulled pork in texas barbecue sauce
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 211 kcal | 11% |
| Fat | 11.0 g | 16% |
| of which saturates | 3.8 g | 19% |
| Carbohydrate | 9.4 g | 4% |
| of which sugars | 8.9 g | 10% |
| Protein | 18.4 g | 37% |
| Salt | 1.6 g | 26% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Slow Cooked Seasoned and Smoked (Irish Pork (93%), Sugar, Water. Sea Salt, Spices, Irish Bramley A Garlic Powder, Worcestershire Sauce (Malt Vinegar (from BARLES Molasses, Sugar, Salt, Anchovies (FISH), Tamarind Extract Onions Flavourings), MUSTARD Powder): Texas BBQ Style Sauce Go Spirit Vinegar, Tomato Paste, Salt, MUSTARD Flour, Modified May Sat Preservative: Potassium Sorbate, Smoke Flavouring. Clove Tholener Regulator: Sodium Diacetate, Caramelised Sugar, Onion Powder Gang Ra listed in BOLD. Produced in a facility that also handles SOY, WHEAT M Gum, Capsicum Extract, Black Pepper Extract)
- E202Potassium sorbatePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: 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
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