Casino
Saucissons secs nature, au Cantal et aux noix
345 g
BARCODE:3222476713308
COMMON NAME:Saucisson sec pur porc, saucisson sec au Cantal, saucisson sec aux noix, à l'ancienne
BRAND OWNER:Casino
PACKAGER CODE:EMB 07132A,FR 07.132.001 EC
CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Cured Sausages, Dry Sausages, Dried Meats, Dry Sausage Pure Pork
LABELS:French Meat, French Pork, Nutriscore, Nutriscore Grade E
ORIGIN:France
MANUFACTURING:France
COUNTRIES:France
STORES:Casino
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutrient levels
Fat in high quantity (38%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in high quantity (15%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in low quantity (0.6%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in high quantity (4.6%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Dry sausage pure pork |
|---|---|---|
| Energy | 1936 kJ (467 kcal) | 1,712.879 kJ (411 kcal) (+13%) |
| Fat | 38 g | 32.531 g (+17%) |
| Saturated fat | 15 g | 12.904 g (+16%) |
| Carbohydrates | 1.2 g | 2.262 g (-47%) |
| Sugars | 0.6 g | 1.469 g (-59%) |
| Dietary fiber | 0 g | ? |
| Proteins | 30 g | 27.363 g (+10%) |
| Salt | 4.6 g | 4.647 g (-1%) |
| Sodium | 1.84 g | 1.86 g (-1%) |
| Fruits, vegetables and legumes | ~ 0.52109375 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 1936 kJ (467 kcal) | 1936 kJ (467 kcal) | ? |
| Fat | 38 g | 38 g | ? |
| Saturated fat | 15 g | 15 g | ? |
| Carbohydrates | 1.2 g | 1.2 g | ? |
| Sugars | 0.6 g | 0.6 g | ? |
| Dietary fiber | 0 g | 0 g | ? |
| Proteins | 30 g | 30 g | ? |
| Salt | 4.6 g | 4.6 g | ? |
| Sodium | 1.84 g | 1.84 g | ? |
| Fruits, vegetables and legumes | ~ 0.52109375 % | ? | ~ 0.52109375 % |
Serving size
100 g
Ingredients
Ingredients image
Ingredients list
Saucisson sec pur porc supérieur (Ficelle blanche) 33,3%: Viande de porc - sel - lactose - vin - dextrose - poivre - ail - conservateur : nitrate de potassium - ferments lactiques - boyau naturel de porc.167g de viande de porc mise en oeuvre pour 100g de saucisson sec pur porc. Traces de fruits à coque. Pourcentage exprimé sur le saucisson sec pur porc.
Saucisson sec supérieur au Cantal (Ficelle bleue) 33,3%: Viande de porc - fromage Cantal 6,1% - sel - lactose - vin - dextrose - poivre - ail - conservateur : nitrate de potassium - ferments lactiques - boyau naturel de porc.157g de viande de porc mise en œuvre pour 100g de saucisson sec au Cantal. Traces de fruits à coque. Pourcentage exprimé sur le saucisson sec au Cantal.
Saucisson sec supérieur aux noix (Ficelle verte) 33,3%: Viande de porc - noix 4,5% - sel - lactose - vin - dextrose - poivre - ail - conservateur : nitrate de potassium - ferments lactiques - boyau naturel de porc.160g de viande de porc mise en œuvre pour 100g de saucisson sec aux noix. Traces d'autres fruits à coque. Pourcentage exprimé sur le saucisson sec au noix.
Viande de porc origine: France
Ingredient information
Saucisson Sec Pur Porc Superieur
33.3%
Ficelle Blanche
33.3% (estimate)
Pork Meat
33.35% (estimate)
Salt
16.67% (estimate)
Lactose
8.34% (estimate)
Wine
4.17% (estimate)
Dextrose
2.08% (estimate)
Pepper
1.04% (estimate)
Garlic
0.52% (estimate)
Preservative
0.26% (estimate)
E252
0.26% (estimate)
Lactic Ferments
0.13% (estimate)
Saucisson Sec Superieur Au Cantal
33.3%
Ficelle Bleue
0.13% (estimate)
Fromage Cantal
6.1%
Saucisson Sec Superieur Aux Noix
33.3%
Walnut
4.5%
Added sugars
Contains added sugars (2%)
Added sugars: dextrose
Quantity of added sugars: 2%
Allergens
MilkNuts
Traces
MilkNuts
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Unrecognized: fr:saucisson-sec-pur-porc-superieur, fr:ficelle-blanche, fr:saucisson-sec-superieur-au-cantal, fr:ficelle-bleue, fr:fromage-cantal, fr:saucisson-sec-superieur-aux-noix, fr:ficelle-verte
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:ficelle-blanche, fr:ficelle-bleue, fr:fromage-cantal, fr:ficelle-verte
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:ficelle-blanche, fr:ficelle-bleue, fr:fromage-cantal, fr:ficelle-verte
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Dextrose
Ingredients
Glucose
Ingredients
Lactose
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E252 - Potassium nitrate EFSA overexposure risk: highPreservative
E252 - Potassium nitrate EFSA overexposure risk: highPreservative
POTASSIUM NITRATE is a chemical compound with the chemical formula KNO3. The widespread adoption of nitrate use is more recent and is linked to the development of large-scale meat processing. potassium nitrate is still used in some food applications, such as salami, dry-cured ham, charcuterie.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Dry sausage, pure pork • Score: 33/100Life-cycle reference
Category: Dry sausage, pure pork
PEF environmental score: 0.93
Climate change impact: 7.33 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dry sausage, pure pork. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dry sausage, pure pork. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 89.9 % |
| Processing | 5.9 % |
| Packaging | 0.9 % |
| Transportation | 2.0 % |
| Distribution | 1.0 % |
| Consumption | 0.3 % |
Bonuses and maluses
Origins of ingredients
Declared origins: France
Origins bonus: +4
Transportation (Worldwide): 0
Environmental policy adjustment: +4
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Green-Score for this product
Green-Score for this product
Final score: 22/100Final score breakdown
Life cycle analysis score: 33
Sum of bonuses and maluses: -11
Final score: 22/100
Carbon footprint
Carbon footprint
Equivalent to driving 3.8 km in a petrol car.
733 g CO2e per 100g of product.
Reference category: Dry sausage, pure pork.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry sausage, pure pork. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry sausage, pure pork. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 89.8 % |
| Processing | 4.7 % |
| Packaging | 1.4 % |
| Transportation | 3.4 % |
| Distribution | 0.6 % |
| Consumption | 0.1 % |
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Manufacturing locations
France
Origins of ingredients
Declared origins: France
Origins bonus: +4
Transportation (Worldwide): 0
Environmental policy adjustment: +4
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| France | 100 % | Medium |
Forest footprint
Forest footprint
Forest Footprint not computed
Potential deforestation risk but not yet computed.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint not computed
Potential deforestation risk but not yet computed.
Deforestation risk details
Other risky ingredients
These ingredients are not yet assessed for deforestation risk:
pork meat
pork meat
pork meat
pork meat
Additional information
- Other information
- Produit sujet à dessiccation.
- Conservation conditions
- A conserver dans un lieu sec et aéré, à maximum +18°C. - Après ouverture, à conserver au réfrigérateur et à consommer dans les 10 jours.
- Disposal instructions
- Sachet plastique
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on February 14, 2018 at 6:57:46 PM UTC by kiliweb .
Last edit on March 17, 2026 at 11:00:22 AM UTC by new-nutrition-bot .
Product page also edited by alexfauquette, casino, casino-off, kiliweb, klerk, new-nutrition-bot, openfoodfacts-contributors, org-casino, quechoisir, quentinbrd, roboto-app, sebleouf, teolemon, yuka.U1BFN0RJQUtuZUF0d3N3djRBaUozNGxWeDRhRUJIaXBEZkUrSUE9PQ, yuka.UnFWUkZMd0RtTUFPbXNBeXpCbit5L0JJMXFXWFhqK1pHZFEzSVE9PQ, yuka.VnFrUlRxYzd1c1pRbWNFWjd3blcrL3Rwbk1PV2NrUHRKdUFESVE9PQ.
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