ProductsPatrimoine GourmandJambon cuit à l'ancienne avec couenne au torchon

Patrimoine Gourmand

Jambon cuit à l'ancienne avec couenne au torchon

Name: Jambon cuit à l'ancienne avec couenne au torchon
Brand: Patrimoine Gourmand

BARCODE:3257984553948

PACKAGER CODE:EMB 29004D,FR 29.004.023 EC,EMB 29004

CATEGORIES:Meats And Their Products, Frozen Foods, Prepared Meats, Hams, White Hams, Jambon De Porc

LABELS:French Meat, French Pork, Green Dot, Label Rouge

MANUFACTURING:ploufragan1

COUNTRIES:France

STORES:Cora, Match

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

Nutrient levels

Fat in moderate quantity (7.9%)

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 moderate quantity (2.9%)

Sugars in low quantity (0.5%)

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 (1.9%)

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
Energy	~ 680.500010013584 kJ (161 kcal)
Fat	7.9000000953674 g
Saturated fat	2.9000000953674 g
Carbohydrates	0.5 g
Sugars	0.5 g
Dietary fiber	0.5 g
Proteins	22.10000038147 g
Salt	1.8999999761581 g
Sodium	0.76 g
Fruits, vegetables and legumes	~ 0.17578125 %

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	~ 680.500010013584 kJ (161 kcal)	? (161 kcal)	?
Fat	7.9000000953674 g	7.9000000953674 g	?
Saturated fat	2.9000000953674 g	2.9000000953674 g	?
Carbohydrates	0.5 g	0.5 g	?
Sugars	0.5 g	0.5 g	?
Dietary fiber	0.5 g	0.5 g	?
Proteins	22.10000038147 g	22.10000038147 g	?
Salt	1.8999999761581 g	1.8999999761581 g	?
Sodium	0.76 g	0.76 g	?
Fruits, vegetables and legumes	~ 0.17578125 %	?	~ 0.17578125 %

Serving size

100g

Ingredients

Ingredients list

Jambon de porc Label Rouge - eau – bouillon de cuisson (eau-carottes-poireaux-plantes aromatiques) • gélatine de porc - conservateurs : sel nitrité - érythorbate de sodium - sel - dextrose – plantes aromatiques - sucre.

Ingredient information

Ham

55% (estimate)

Water

22.5% (estimate)

Cooking Broth

11.25% (estimate)

Eau Carottes

5.63% (estimate)

Poireaux Plantes Aromatiques

5.63% (estimate)

Pork Gelatin

5.63% (estimate)

Preservative

2.81% (estimate)

E250

2.81% (estimate)

E316

1.41% (estimate)

Salt

0.7% (estimate)

Dextrose

0.35% (estimate)

Herb

0.18% (estimate)

Sugar

0.18% (estimate)

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:eau-carottes, fr:poireaux-plantes-aromatiques

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:eau-carottes, fr:poireaux-plantes-aromatiques

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E428 - Gelatine

Ingredients

Dextrose

Ingredients

Glucose

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

E250 - Sodium nitrite EFSA overexposure risk: highPreservative

Sodium nitrite (E250) is a salt used for curing and preserving meat products.

It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.

However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.

Open additive page Source

E316 - sodium erythorbate EFSA overexposure risk: noAntioxidant

SODIUM ERYTHORBATE is the sodium salt of erythorbic acid. Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. It is used predominantly in meats, poultry, and soft drinks.

Open additive page Source

E428 - Gelatine

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very high environmental impact

About 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

Cooked ham, Parisian-style, rind less and fatless • Score: 32/100

Life-cycle reference

Category: Cooked ham, Parisian-style, rind less and fatless PEF environmental score: 0.97 Climate change impact: 7.64 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Cooked ham, Parisian-style, rind less and fatless. 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: Cooked ham, Parisian-style, rind less and fatless. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	84.1 %
Processing	2.8 %
Packaging	9.6 %
Transportation	2.3 %
Distribution	1.0 %
Consumption	0.3 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 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

Final score: 18/100

Final score breakdown

Life cycle analysis score: 32 Sum of bonuses and maluses: -14 Final score: 18/100

Carbon footprint

Equivalent to driving 4.0 km in a petrol car. 764 g CO2e per 100g of product. Reference category: Cooked ham, Parisian-style, rind less and fatless. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cooked ham, Parisian-style, rind less and fatless. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cooked ham, Parisian-style, rind less and fatless. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	84.3 %
Processing	2.1 %
Packaging	9.2 %
Transportation	3.8 %
Distribution	0.5 %
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

ploufragan1

Origins of ingredients

Declared origins are missing for this product. Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	61 %	Medium
Unknown	39 %	Medium

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 March 27, 2017 at 6:04:00 PM UTC by kiliweb .

Last edit on March 17, 2026 at 2:32:56 AM UTC by new-nutrition-bot .

Product page also edited by francislaurent, kiliweb, navig491, new-nutrition-bot, openfoodfacts-contributors, quechoisir, quentinbrd, roboto-app, teolemon, yuka.C5lvMvSzI9UjEPbsyZMfxRrgLeHiCe9GOUFcow, yuka.Vm9zdktJb2hodUk0cHNJczVUekU5ODhsNEtDeVp6eTBCdE0vSUE9PQ.

View on Open Food Facts