ProductsCochonouSaucisson classique

Cochonou

Saucisson classique

240 g

BARCODE:3449865293757

COMMON NAME:Saucisson sec qualité supérieure

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Cured Sausages, Dry Sausages, Dry Sausage Pure Pork Superior Quality

LABELS:No Gluten, French Meat, No Preservatives, French Pork, Made In France, No Colorings, Pure Pork, Superior Quality

PACKAGING:Plastic, Film

ORIGIN:Porc Francais

MANUFACTURING:Rhônes-Alpes,France

WEBSITE:https://www.cochonou.fr/notre-saucisson/

COUNTRIES:France

STORES:spar,carrefour.fr

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

High environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in high quantity (34%)

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 (14%)

Sugars in low quantity (3%)

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 (4.7%)

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
Energy	1,726 kJ (416 kcal)
FAT	34 g
Saturated fat	14 g
Carbohydrates	3.5 g
Sugars	3 g
Dietary fiber	?
Proteins	24 g
Salt	4.7 g
Sodium	1.88 g
Minerals
Fruits, vegetables and legumes	~ 0 %

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	1,726 kJ (416 kcal)	1,726 kJ (416 kcal)	?
FAT	34 g	34 g	?
Saturated fat	14 g	14 g	?
Carbohydrates	3.5 g	3.5 g	?
Sugars	3 g	3 g	?
Added sugars	~ 2.35 g	?	~ 2.35 g
Dietary fiber	?	?	?
Proteins	24 g	24 g	?
Salt	4.7 g	4.7 g	?
Sodium	1.88 g	1.88 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,726 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

101 min (~10,064 steps)

Swimming

61 min

Bicycling

47 min

Running

35 min

Ingredients

Ingredients image

Ingredients list

Viande de porc, sel, _lactose_, dextrose, épices, ferments. Boyau naturel de porc. 160 g de viande utilisés pour la préparation de 100g de produit fini.

Ingredient information

Pork Meat

83.55% (estimate)

Salt

2.35% (estimate)

Lactose

2.35% (estimate)

Dextrose

2.35% (estimate)

Spice

2.35% (estimate)

Ferment

2.35% (estimate)

Boyau Naturel De Porc

2.35% (estimate)

Viande Utilises Pour La Preparation De 100g De Produit Fini

2.35% (estimate)

Allergens

Milk

Traces

Nuts

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Unrecognized: fr:viande-utilises-pour-la-preparation-de-100g-de-produit-fini

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:viande-utilises-pour-la-preparation-de-100g-de-produit-fini

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:viande-utilises-pour-la-preparation-de-100g-de-produit-fini

Food Processing

NOVA group

Ultra-processed food and drink products

Elements 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

No additives detected or data is missing.

Environment

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

Country Context

Green Score

Overall grade

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

Dry sausage, pure pork, superior quality • Score: 33/100

Life-cycle reference

Category: Dry sausage, pure pork, superior quality 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, superior quality. 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, superior quality. 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: Porc Francais Origins bonus: +3 Transportation (Worldwide): 0 Environmental policy adjustment: +3 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +90

Green-Score for this product

Final score: 35/100

Final score breakdown

Life cycle analysis score: 33 Sum of bonuses and maluses: +2 Final score: 35/100

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, superior quality. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry sausage, pure pork, superior quality. 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, superior quality. 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 low impact Malus: -1 Packaging score: +90

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic
Total

Declared packaging

Plastic, Film

Transportation

Manufacturing locations

Rhônes-Alpes,France

Origins of ingredients

Declared origins: Porc Francais Origins bonus: +3 Transportation (Worldwide): 0 Environmental policy adjustment: +3 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	86 %	Medium
Unknown	14 %	Medium

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 October 13, 2018 at 11:47:20 AM UTC by kiliweb .

Last edit on March 17, 2026 at 9:36:32 PM UTC by new-nutrition-bot .

Product page also edited by date-limite-app, driveoff, fpdsurveys, kiliweb, new-nutrition-bot, off, openfoodfacts-contributors, org-aoste, packbot, phil03, quechoisir, roboto-app, sebleouf, yuka.RnI0a0RhUXh0K3NqbE1jVjRCYkg4SXR0NTVxb2RINllFTU1zSVE9PQ, yuka.UkxnZVFiZ2hxTWdOdmRzL295alR4OU5seUllcGRHYTJOL2cvSUE9PQ, yuka.UnZoZkNaMHJoc2tReTgwRG94RDE1ZTlMMmFLVFlXbTRFK2srSUE9PQ, yuka.Uzd0ZUVmc1JvY0VneHZZVHB6ZlYzUDlhMzVXTFlrMlhFdTQ2SUE9PQ, yuka.Wjc4aUFwNWRuZElyZ1BJNTBUL1AxZFp1M3JXYlgxSzVkUFlTSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkFgVvz9mjjfFzD4w2iv2MqPAp_aX_Bs_IvTKqs, yuka.sY2b0xO6T85zoF3NwEKvll5acNH-nSDKETHUvXem_fCyC5e3PeF104fabao, yuka.sY2b0xO6T85zoF3NwEKvlnN-d_7Ynw3nEhXVw1SI2ImvApfQYOwu-pP5KKs, yuka.sY2b0xO6T85zoF3NwEKvlnVmVMD9jgvEOz7nn1Gnx4-UN62wTc4jsqujEao.

Source List

aoste

View on Open Food Facts