ProductsFrance SalaisonsChorizo PP Fort

France Salaisons

Chorizo PP Fort

250 g

BARCODE:3369570801118

CATEGORIES:Meats And Their Products, Prepared Meats, Cured Sausages, Chorizo

COUNTRIES:France

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

FVery high environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in high quantity (41.7%)

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 (17.4%)

Sugars in low quantity (2.9%)

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 (3.85%)

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 facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 1,957.7 kJ (473 kcal)
FAT	41.7 g
Saturated fat	17.4 g
Carbohydrates	4.1 g
Sugars	2.9 g
Dietary fiber	?
Proteins	20.3 g
Salt	3.85 g
Sodium	1.54 g
Minerals
Fruits, vegetables and legumes	~ 3.3 %

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	~ 1,957.7 kJ (473 kcal)	? (473 kcal)	?
FAT	41.7 g	41.7 g	?
Saturated fat	17.4 g	17.4 g	?
Carbohydrates	4.1 g	4.1 g	?
Sugars	2.9 g	2.9 g	?
Added sugars	~ 1.1 g	?	~ 1.1 g
Dietary fiber	?	?	?
Proteins	20.3 g	20.3 g	?
Salt	3.85 g	3.85 g	?
Sodium	1.54 g	1.54 g	?
Minerals
Fruits, vegetables and legumes	~ 3.3 %	?	~ 3.3 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,958 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

114 min (~11,415 steps)

Swimming

69 min

Bicycling

53 min

Running

40 min

Ingredients

Ingredients image

Ingredients list

Ingrédients Viande de porc, gras de porc, sel, lactose, piments (2,2%), épices et plantes aromatiques, dextrose, colorants : carmins et extrait de paprika, conservateur : nitrite de sodium, extrait de piment de cayenne, ferments, boyau naturel de porc, agent de traitement de surface du boyau : natamycine.

Ingredient information

Ingredients Viande De Porc

58.5% (estimate)

Pork Fat

21.85% (estimate)

Salt

3.03% (estimate)

Lactose

3.03% (estimate)

Chili Pepper

2.2%

Herbs And Spices

1.1% (estimate)

Dextrose

1.1% (estimate)

Colour

1.1% (estimate)

E120

0.55% (estimate)

E160c

0.55% (estimate)

Preservative

1.1% (estimate)

E250

1.1% (estimate)

Cayenne Pepper

1.1% (estimate)

Ferment

1.1% (estimate)

Boyau Naturel De Porc

1.1% (estimate)

Agent De Traitement De Surface Du Boyau

3.7% (estimate)

E235

3.7% (estimate)

Allergens

Milk

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:ingredients-viande-de-porc

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:ingredients-viande-de-porc

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E120 - Cochineal

Additives

E160c - Paprika extract

Ingredients

Colour

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

E120 - CochinealColour

Cochineal extract or carmine (E120) is a natural red colorant derived from the dried bodies of the female cochineal insect.

It is widely used to impart a pink, red, or purple hue to various food and beverage products, including yogurts, ice creams, confectionery, and fruit juices.

Although it is a natural additive, E120 is known to cause severe allergic reactions, including anaphylaxis, in some individuals. It is also not suitable for vegetarians or vegans due to its insect origin.

Open additive page Source

E160c - Paprika extractColour

No additive description is available yet.

Open additive page

E235 - NatamycinPreservative

NATAMYCIN is used in the food industry as a preservative.

Open additive page Source

E250 - Sodium nitritePreservative

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

Environment

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

Country Context

Green Score

Overall grade

FVery 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

Spicy pork sausage with red pepper, no precision • Score: 32/100

Life-cycle reference

Category: Spicy pork sausage with red pepper, no precision PEF environmental score: 0.97 Climate change impact: 7.41 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Spicy pork sausage with red pepper, no precision. 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: Spicy pork sausage with red pepper, no precision. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	86.8 %
Processing	5.7 %
Packaging	0.8 %
Transportation	2.0 %
Distribution	1.0 %
Consumption	3.7 %

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 high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

FFinal score: 12/100

Final score breakdown

Life cycle analysis score: 32 Sum of bonuses and maluses: -20 Final score: 12/100

Carbon footprint

Equivalent to driving 3.8 km in a petrol car. 741 g CO2e per 100g of product. Reference category: Spicy pork sausage with red pepper, no precision. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Spicy pork sausage with red pepper, no precision. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Spicy pork sausage with red pepper, no precision. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	88.8 %
Processing	4.7 %
Packaging	1.4 %
Transportation	3.4 %
Distribution	0.5 %
Consumption	1.3 %

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

Declared origins

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

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on January 10, 2018 at 8:26:30 PM UTC by kiliweb .

Last edit on March 18, 2026 at 12:06:35 AM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, epfoodeye, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, yuka.UTdFd0RKa1pnS0l2dzlnTyt5bUorUDVReHFDbGJXUG5DdFUySVE9PQ, yuka.VjVwY1N2ODVvYVl4dU0wUzR4V0UwOUlvNEkrR1czK09GTTROSWc9PQ.

View on Open Food Facts