ProductsSouchon d’AuvergneSaint Agaûne - spécialité de viande séchée

Souchon d’Auvergne

Saint Agaûne - spécialité de viande séchée

Name: Saint Agaûne - spécialité de viande séchée
Brand: Souchon d’Auvergne

200 g

BARCODE:3450160004887

PACKAGER CODE:FR 43.211.010 EC

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Cured Sausages, Dry Sausages, Saucisses Seches, Saucisses Seches De Jambon

PACKAGING:Tray

COUNTRIES:France

STORES:Auchan

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 (16.5%)

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 (5.2%)

Sugars in low quantity (2.2%)

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 (4.36%)

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: fr:Saucisses sèches de jambon
Energy	~ 1309.2 kJ (313 kcal)	1,236.65 kJ (296 kcal) (+6%)
Fat	16.5 g	13.769 g (+20%)
Saturated fat	5.2 g	4.713 g (+10%)
Carbohydrates	2.2 g	2.855 g (-23%)
Sugars	2.2 g	2.032 g (+8%)
Dietary fiber	?	?
Proteins	38.9 g	39.6 g (-2%)
Salt	4.36 g	4.532 g (-4%)
Sodium	1.744 g	1.813 g (-4%)
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	~ 1309.2 kJ (313 kcal)	? (313 kcal)	?
Fat	16.5 g	16.5 g	?
Saturated fat	5.2 g	5.2 g	?
Carbohydrates	2.2 g	2.2 g	?
Sugars	2.2 g	2.2 g	?
Dietary fiber	?	?	?
Proteins	38.9 g	38.9 g	?
Salt	4.36 g	4.36 g	?
Sodium	1.744 g	1.744 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Viande de porc* ; sel ; lactose ; dextrose ; sucre ; poudre de lait ; vin ; épices ; conservateurs : nitrate de potassium, nitrite de sodium ; arôme ; ferments. reusement sélectionnée. Viande d'origine UE rigou *197 g de viande de porc r l'élaboration de mis en oeuvre pou int .AgaûneII. 100 g de "Sa sans la peau. A consommer

Ingredient information

Pork Meat

80.26% (estimate)

Salt

2.18% (estimate)

Lactose

2.18% (estimate)

Dextrose

2.18% (estimate)

Sugar

1.1% (estimate)

Milk Powder

1.1% (estimate)

Wine

1.1% (estimate)

Spice

1.1% (estimate)

Preservative

1.1% (estimate)

E252

1.1% (estimate)

E250

1.1% (estimate)

Flavouring

1.1% (estimate)

Ferment

1.1% (estimate)

Reusement Selectionnee

1.1% (estimate)

Meat

1.1% (estimate)

Sa Sans La Peau

1.1% (estimate)

A Consommer

1.1% (estimate)

Added sugars

Contains added sugars (3%) Added sugars: dextrose, sugar Quantity of added sugars: 3%

Allergens

Milk

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Unrecognized: fr:reusement-selectionnee, fr:sa-sans-la-peau, fr:a-consommer

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:reusement-selectionnee, fr:sa-sans-la-peau, fr:a-consommer

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:reusement-selectionnee, fr:sa-sans-la-peau, fr:a-consommer

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Ingredients

Dextrose

Ingredients

Flavouring

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

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

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.

Open additive page Source

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

Sausage, dried • Score: 33/100

Life-cycle reference

Category: Sausage, dried PEF environmental score: 0.94 Climate change impact: 7.40 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Sausage, dried. 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: Sausage, dried. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	89.8 %
Processing	5.9 %
Packaging	0.9 %
Transportation	2.0 %
Distribution	1.0 %
Consumption	0.3 %

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: -8

Green-Score for this product

Final score: 17/100

Final score breakdown

Life cycle analysis score: 33 Sum of bonuses and maluses: -16 Final score: 17/100

Carbon footprint

Equivalent to driving 3.8 km in a petrol car. 740 g CO2e per 100g of product. Reference category: Sausage, dried. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sausage, dried. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Sausage, dried. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	89.7 %
Processing	4.7 %
Packaging	1.4 %
Transportation	3.4 %
Distribution	0.6 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Packaging components

Shape	Material	Recycling	Impact
1 BAG	O 7 Other Plastics	Recycle	High
1 Sleeve	Cardboard	Recycle	Low

Declared packaging

Tray

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: pork meat milk powder meat

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 October 16, 2017 at 10:12:33 AM UTC by kiliweb .

Last edit on March 17, 2026 at 7:38:45 AM UTC by new-nutrition-bot .

Product page also edited by date-limite-app, epfoodeye, julien-dijoux, kiliweb, laura-chaud, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, roboto-app, yuka.IYseFdq7EZ0REsPwzaA3zRukK87aXM1GMyEoog, yuka.UXEwNkdhb1E5dGtha013ZnJqbk8yK2wvL3JTekFFMjFGZTQ0SUE9PQ, yuka.WVB3dENxUWhwdlVNdGMxdXBEMkkyOWxxMnFDUmRtQ09FZk1wSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk52WMiFgTjrCh_hhk-P9NakcLX1YPtb_dPfEao, yuka.sY2b0xO6T85zoF3NwEKvlkZWUdfhvDX8CybupnKsx8uePJWyaPpN6dnxKqs.

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