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Saucisson Sec
200g
BARCODE:3450970086769
CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Cured Sausages, Dry Sausages, Dry Sausage Pure Pork
PACKAGING:Plastic, Bag
ORIGIN:European Union
COUNTRIES:France
Labels
Nutri-Score
Bad nutritional quality
Bad nutritional qualityNOVA Group
Ultra-processed food and drink products
Ultra-processed food and drink productsGreen-Score
Very high environmental impact
Very high environmental impactHealth
Nutrition
Label
Bad nutritional qualityNutrient levels
Fat in high quantity (39%)
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 (16%)
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
Sugars in low quantity (1.9%)
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 (4.28%)
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 | ~ 1,878.8 kJ (453 kcal) |
| FAT | 39 g |
| Saturated fat | 16 g |
| Carbohydrates | 2.4 g |
| Sugars | 1.9 g |
| Dietary fiber | 0.5 g |
| Proteins | 23 g |
| Salt | 4.28 g |
| Sodium | 1.71 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 | ~ 1,878.8 kJ (453 kcal) | ? (453 kcal) | ? |
| FAT | 39 g | 39 g | ? |
| Saturated fat | 16 g | 16 g | ? |
| Carbohydrates | 2.4 g | 2.4 g | ? |
| Sugars | 1.9 g | 1.9 g | ? |
| Added sugars | ~ 2.14 g | ? | ~ 2.14 g |
| Dietary fiber | 0.5 g | 0.5 g | ? |
| Proteins | 23 g | 23 g | ? |
| Salt | 4.28 g | 4.28 g | ? |
| Sodium | 1.71 g | 1.71 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 1,879 kJ. Reference adult weight: 70 kg. Energy density: Moderate.
Walking
110 min (~10,955 steps)
Swimming
66 min
Bicycling
51 min
Running
38 min
Ingredients
Ingredients image
Ingredients list
pork (origin: eu), lactose, salt, dextrose, spices, preservative: e252, ferments,
Ingredient information
Pork
64.3% (estimate)
Lactose
17.85% (estimate)
Salt
2.14% (estimate)
Dextrose
2.14% (estimate)
Spice
2.14% (estimate)
Preservative
2.14% (estimate)
E252
2.14% (estimate)
Ferment
9.29% (estimate)
Allergens
MilkPork
Traces
Nuts
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
No
Contains non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements 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
E252 - Potassium nitratePreservative
E252 - Potassium nitratePreservative
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.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout 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 • Score: 33/100Life-cycle reference
Category: Dry sausage, pure pork
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. 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. 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: European Union
Origins malus: -5
Transportation (Worldwide): 0
Environmental policy adjustment: -5
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 18/100Final score breakdown
Life cycle analysis score: 33
Sum of bonuses and maluses: -15
Final score: 18/100
Carbon footprint
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.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry sausage, pure pork. 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. 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 medium impact
Malus: -10
Packaging score: 0
Packaging materials
| Material | % | Packaging weight | Packaging weight per 100 g of product |
|---|---|---|---|
| Plastic | |||
| Total |
Declared packaging
Plastic, Bag
Transportation
Origins of ingredients
Declared origins: European Union
Origins malus: -5
Transportation (Worldwide): 0
Environmental policy adjustment: -5
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| European Union | 100 % | High |
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 August 15, 2017 at 11:27:56 AM UTC by kiliweb .
Last edit on March 17, 2026 at 11:23:25 PM UTC by new-nutrition-bot .
Product page also edited by foodless, inf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, sebleouf, serpicozaure, yuka.Do99B-6QQPUBLMTR_oA4wAiXBcS_XeNYBnQMog, yuka.UjRzL1BhaFFudE5SbnZBaHdTTFc4OUZ1dzdXVlluNjlDZUFOSVE9PQ, yuka.WmZzWlRMNE11Nk5XdXNNNm9Cak02dkpGM2ErUmIwcUxNOFliSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlml4bf39syniakPhpXC5__2NKMfmc95D4LGgL6s.