Uncured Wild Boar Bacon

United States
NOVA4
336 kcalper 100 g · 17% of the reference intake
3.6 gof sugars per 100 g
Barcode (EAN-13)0718122330737
GS1 prefix071 · GS1 US
Additives2: E500, E500i
AllergensCelery
0718122330737

Prefix 071 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories336 kcal17%
Total fat28.6 g37%
Saturated fat10.7 g54%
Total carbohydrate0.00 g0%
Total sugars3.6 g—
Dietary fiber0.00 g0%
Protein17.9 g36%
Sodium0.83 g36%

Open Food Facts, ODbL, record updated March 9, 2017 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Wild boar meat from feral swine, water, salt, turbinado sugar, celery powder, cherry powder, spices, sodium carbonate, natural flavoring

  • E500Sodium carbonatesStabilizer · Thickener
  • E500iSodium carbonateStabilizer · Thickener

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

USDA label data

Serving size 1 slice (28 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories94 kcal—
Total fat8.0 g10%
Saturated fat3.0 g15%
Sodium230 mg10%
Total carbohydrate0.0 g0%
Dietary fiber2.0 g7%
Total sugars1.0 g—
Protein5.0 g—
Servings per package
About 12
USDA food category
Bacon, Sausages & Ribs
Data provider
Label Insight
In FoodData Central
Since October 28, 2021 · label data updated October 13, 2017
FDC ID
2057848

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

Every block on this page cites its source

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