Ireland
Data
Cooked bacon strips, A Taste of Sol
i Photo: Open Food Facts contributors · CC BY-SA
Lardoons cooked · Ireland

Cooked bacon strips

by A Taste of Sol · 150 g (2 x 75 g)
Ireland
NUTRI-SCOREABCDENOVA4
229 kcalper 100 g · 11% of the reference intake
0.5 gof sugars per 100 g
Barcode (EAN-13)8436030678803
GS1 prefix843 · GS1 Spain
Additives5: E243, E250, E316…
AllergensPork
LabelsNo gluten, No lactose
8436030678803

Prefix 843 was issued by GS1 Spain. 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)
Nutrient100 gReference intake
Energy229 kcal11%
Fat17.0 g24%
of which saturates6.5 g33%
Carbohydrate1.0 g0%
of which sugars0.50 g1%
Fibre0.00 g—
Protein18.0 g36%
Salt3.0 g50%

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 (92%), WATER, ANTIOXIDANTS (E325, E316), SALT, STABILISER (E451), PRESERVATIVES (E243, E250), MEAT FLAVOURING

Allergen: PorkNo glutenNo lactose
  • E243Ethyl lauroyl arginatePreservative
  • E250Sodium nitritePreservative
  • E316sodium erythorbateAntioxidant
  • E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
  • E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

9.08kg CO₂e per kg

Reference value for the category “Lardoons cooked”: 9.08 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

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

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