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Prefix 356 was issued by GS1 France. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 489 kcal | 24% |
| Fat | 39.0 g | 56% |
| of which saturates | 13.0 g | 65% |
| Carbohydrate | 3.8 g | 1% |
| of which sugars | 2.3 g | 3% |
| Fibre | 1.7 g | — |
| Protein | 30.0 g | 60% |
| Salt | 4.5 g | 75% |
Open Food Facts, ODbL, record updated 3 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork meat, wallnuts 8 6%, salt, lactose, dextrose, spices and aromatic herb (pepper garlic, mace, nutmeg, pork used for product 100g of fin: shed May contain traces of coriander), natural aromas, preservatives: potassium nitrate and sodium nitrite, ferments. Edible casing collagen, 160g pork used for product 100g finished
- E250Sodium nitritePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dry sausages with walnuts”: 7.41 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
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