ProductsLeclercSaucisson sec supérieur Pyrénée Nos Régions Ont Du Talent

Leclerc, Nos Regions Ont Du Talent

Saucisson sec supérieur Pyrénée Nos Régions Ont Du Talent

BARCODE:3564709163956

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Cured Sausages, Dry Sausages, Saucissons Secs Des Pyrenees

LABELS:French Meat, French Pork, Nutriscore

COUNTRIES:France

STORES:Leclerc

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Very high environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in high quantity (27%)

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 (11%)

Sugars in low quantity (1.2%)

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 (4.53%)

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	~ 1,558.3 kJ (375 kcal)
FAT	27 g
Saturated fat	11 g
Carbohydrates	1.9 g
Sugars	1.2 g
Dietary fiber	0 g
Proteins	31 g
Salt	4.53 g
Sodium	1.81 g
Minerals
Fruits, vegetables and legumes	~ 2.26 %

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	~ 1,558.3 kJ (375 kcal)	? (375 kcal)	?
FAT	27 g	27 g	?
Saturated fat	11 g	11 g	?
Carbohydrates	1.9 g	1.9 g	?
Sugars	1.2 g	1.2 g	?
Added sugars	~ 2.26 g	?	~ 2.26 g
Dietary fiber	0 g	0 g	?
Proteins	31 g	31 g	?
Salt	4.53 g	4.53 g	?
Sodium	1.81 g	1.81 g	?
Minerals
Fruits, vegetables and legumes	~ 2.26 %	?	~ 2.26 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,558 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

91 min (~9,086 steps)

Swimming

55 min

Bicycling

42 min

Running

32 min

Ingredients

Ingredients image

Ingredients list

Viande de porc (origine France), sel, lactose, dextrose, poivres, ail, ferments, conservateur : nitrate de potassium. Enveloppe : boyau naturel de porc ; agents d'enrobage : talc, carbonate de calcium, conservateur : sorbate de potassium.

Ingredient information

Pork Meat

75.11% (estimate)

Salt

2.26% (estimate)

Lactose

2.26% (estimate)

Dextrose

2.26% (estimate)

Pepper

2.26% (estimate)

Garlic

2.26% (estimate)

Ferment

2.26% (estimate)

Preservative

2.26% (estimate)

E252

1.13% (estimate)

Casing

1.13% (estimate)

Boyau Naturel De Porc

2.26% (estimate)

Glazing Agent

2.26% (estimate)

E553b

2.26% (estimate)

E170i

2.26% (estimate)

Preservative

2.26% (estimate)

E202

2.26% (estimate)

Allergens

Milk

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: en:casing

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: en:casing

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E170 - Calcium carbonates

Ingredients

Dextrose

Ingredients

Glazing Agent

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

E170 - Calcium carbonates

CALCIUM CARBONATE is a chemical compound with the formula CaCO3.

Open additive page Source

E170i - Calcium carbonateColourStabiliser

No additive description is available yet.

Open additive page

E202 - Potassium sorbatePreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

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.

Open additive page Source

E553 - Magnesium silicatesThickener

No additive description is available yet.

Open additive page

E553b - TalcThickener

No additive description is available yet.

Open additive page

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

Dry sausage • Score: 33/100

Life-cycle reference

Category: Dry sausage 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. 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. 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 are missing for this product. Origins bonus: +2 Transportation (Worldwide): 0 Environmental policy adjustment: +2 Select a country to include the full impact of transportation.

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

Final score: 20/100

Final score breakdown

Life cycle analysis score: 33 Sum of bonuses and maluses: -13 Final score: 20/100

Carbon footprint

Equivalent to driving 3.8 km in a petrol car. 733 g CO2e per 100g of product. Reference category: Dry sausage. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry sausage. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry sausage. 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 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

Origins of ingredients

Declared origins are missing for this product. Origins bonus: +2 Transportation (Worldwide): 0 Environmental policy adjustment: +2 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	77 %	Medium
Unknown	23 %	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 September 1, 2017 at 5:58:24 PM UTC by kiliweb .

Last edit on March 18, 2026 at 12:16:30 AM UTC by new-nutrition-bot .

Product page also edited by foodless, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, teolemon, yuka.VjZJbkRxc0xsUGM2bHNBN3hVTHc0TnN1eFlTeGNGbXRJZkZCSVE9PQ.

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