ProductsPierre MartinetMon museau de porc à la lyonnaise

Pierre Martinet

Mon museau de porc à la lyonnaise

Name: Mon museau de porc à la lyonnaise
Brand: Pierre Martinet

300 g

BARCODE:3281780060409

PACKAGER CODE:FR 38.449.002 EC

CATEGORIES:Meals, Prepared Salads, Meals With Meat, Pork Meals, Pork Snout In Salad Dressing Sauce, Salads, Museau De Porc, Museau De Porc A La Lyonnaise

LABELS:Nutriscore Experiment

PACKAGING:Plastic, Film, Tray

WEBSITE:http://www.martinet.fr/mes-recettes-savoureuses/mes-salades-familiales/mon-museau-de-porc-a-la-lyonnaise

COUNTRIES:France

STORES:Intermarché,carrefour.fr

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: 35

Nutrient levels

Fat in moderate quantity (18%)

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 (4.1%)

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 (1.7%)

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: Pork snout in salad dressing sauce
Energy	~ 829.7 kJ (201 kcal)	943.537 kJ (229 kcal) (-12%)
Fat	18 g	19.838 g (-9%)
Saturated fat	4.1 g	4.949 g (-17%)
Carbohydrates	0.7 g	0.925 g (-24%)
Sugars	0.5 g	0.512 g (-2%)
Dietary fiber	0.7 g	?
Proteins	8.6 g	11.05 g (-22%)
Salt	1.7 g	1.64 g (+4%)
Sodium	0.68 g	0.656 g (+4%)
Fruits, vegetables and legumes	~ 24.41875 %	?

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	~ 829.7 kJ (201 kcal)	? (201 kcal)	?
Fat	18 g	18 g	?
Saturated fat	4.1 g	4.1 g	?
Carbohydrates	0.7 g	0.7 g	?
Sugars	0.5 g	0.5 g	?
Dietary fiber	0.7 g	0.7 g	?
Proteins	8.6 g	8.6 g	?
Salt	1.7 g	1.7 g	?
Sodium	0.68 g	0.68 g	?
Fruits, vegetables and legumes	~ 24.41875 %	?	~ 24.41875 %

Ingredients

Ingredients image

Ingredients list

museau de porc 51% (pièces de tête de porc, eau, épices, betterave, vinaigre d'alcool, sel, dextrose, sucre, acidifiants : E330, acide lactique, antioxydant : E316, conservateur : E250), légumes (cornichons 12% (contient sulfites), oignons 7,7%), eau, huile de colza, vinaigre d'alcool, persil, poivre, moutarde (eau,graines de moutarde, vinaigre d'alcool, sel), sel, amidon transformé, épaississant : gomme xanthane.

Ingredient information

Museau De Porc

51.0%

Pieces De Tete De Porc

25.5% (estimate)

Water

12.75% (estimate)

Spice

6.38% (estimate)

Beetroot

3.19% (estimate)

Alcohol Vinegar

1.59% (estimate)

Salt

0.8% (estimate)

Dextrose

0.4% (estimate)

Sugar

0.2% (estimate)

Acid

0.1% (estimate)

E330

0.1% (estimate)

E270

0.05% (estimate)

Antioxidant

0.02% (estimate)

E316

0.02% (estimate)

Preservative

0.02% (estimate)

E250

0.02% (estimate)

Vegetable

24.5% (estimate)

Pickled Gherkin

12.0%

Onion

7.7%

Water

12.25% (estimate)

Colza Oil

6.13% (estimate)

Alcohol Vinegar

3.06% (estimate)

Parsley

1.53% (estimate)

Pepper

0.77% (estimate)

Mustard

0.38% (estimate)

Water

0.19% (estimate)

Mustard Seed

0.1% (estimate)

Alcohol Vinegar

0.05% (estimate)

Salt

0.05% (estimate)

Salt

0.19% (estimate)

Modified Starch

0.1% (estimate)

Thickener

0.1% (estimate)

E415

0.1% (estimate)

Added sugars

Contains added sugars (0%) Added sugars: dextrose, sugar Quantity of added sugars: 0%

Allergens

MustardSulphur Dioxide And Sulphites

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Additives

E415 - Xanthan gum

Ingredients

Dextrose

Ingredients

Glucose

Ingredients

Thickener

Ingredients

Modified Starch

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

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

Open additive page

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

E270 - Lactic acid

LACTIC ACID is an organic compound with the formula CH3CH(OH)CO2H. In the form of its conjugate base called lactate (this is thus different and kept as a separate ingredient). Lactic acid is chiral, consisting of two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(−)-lactic acid or (R)-lactic acid in food the L-variant is used

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

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E415 - Xanthan gumEmulsifierStabiliserThickener

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Moderate 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

Pork snout in salad dressing sauce • Score: 66/100

Life-cycle reference

Category: Pork snout in salad dressing sauce PEF environmental score: 0.37 Climate change impact: 2.90 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Pork snout in salad dressing sauce. 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: Pork snout in salad dressing sauce. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	79.4 %
Processing	0.0 %
Packaging	3.6 %
Transportation	4.7 %
Distribution	2.6 %
Consumption	9.6 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -10

Green-Score for this product

Final score: 50/100

Final score breakdown

Life cycle analysis score: 66 Sum of bonuses and maluses: -16 Final score: 50/100

Carbon footprint

Equivalent to driving 1.5 km in a petrol car. 290 g CO2e per 100g of product. Reference category: Pork snout in salad dressing sauce. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pork snout in salad dressing sauce. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pork snout in salad dressing sauce. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	80.3 %
Processing	0.0 %
Packaging	7.0 %
Transportation	8.1 %
Distribution	1.4 %
Consumption	3.3 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -10

Packaging components

Shape	Material	Recycling	Impact
Tray	Plastic	Unknown	High
Film	Unknown	Unknown	High

Declared packaging

Plastic, Film, Tray

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

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

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: fr:pièces de tête de porc

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 4, 2016 at 11:31:44 AM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 10:38:57 AM UTC by new-nutrition-bot .

Product page also edited by bdcx, date-limite-app, djeeman, driveoff, foodless, kiliweb, laura-chaud, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, sebleouf, segundo, serpicozaure, teolemon, yuka.LI8dbdqyOupwDd37iroxwjS0BcbLGsdhCH4kog, yuka.R29FQ0hZMEErZk1hZy9JQjRFdngzdWxUbjVMeEIwR01KK2tQSVE9PQ, yuka.UnZ3S1BxRS9wOGdIb3NjMTFSelM1TUpjbTdPVWQxMlJkK0FCSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhx6Q8D0hALWbwHlw0u64YzTfr7BPNBe55flI6s, yuka.sY2b0xO6T85zoF3NwEKvll11Sfr3rDfvPC7gwW3RnOWgH5uwSPNvxLGibqo, yuka.sY2b0xO6T85zoF3NwEKvllEZcPTimzz0Fjvni3KK9t2RNJbMcdJzuq_YY6s.

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