Auchan
Chorizo Doux - 24T 120g
0.12 kg
BARCODE:3596710401598
COMMON NAME:Chorizo extra
PACKAGER CODE:ES 10.01962/GE EC
CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Cured Sausages, Pork And Its Products, Chorizo, Pork Prepared, Chorizo Doux
LABELS:Green Dot, Made In Spain
PACKAGING:Plastic, Fresh, Tray
ORIGIN:Spain
MANUFACTURING:Espagne
COUNTRIES:France, World
STORES:Auchan
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-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: 5
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 (12%)
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 (0.5%)
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 (3.5%)
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:Chorizo doux |
|---|---|---|
| Energy | 1694 kJ (394 kcal) | 1,816.878 kJ (435 kcal) (-7%) |
| Fat | 34 g | 37.138 g (-8%) |
| Saturated fat | 12 g | 14.46 g (-17%) |
| Carbohydrates | 1.1 g | 2.557 g (-57%) |
| Sugars | < 0.5 g | 1.533 g (-67%) |
| Dietary fiber | 1.1 g | ? |
| Proteins | 21 g | 21.968 g (-4%) |
| Salt | 3.5 g | 3.491 g (~0%) |
| Sodium | 1.4 g | 1.396 g (~0%) |
| Fruits, vegetables and legumes | ~ 5.25 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (manufacturer) | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|---|
| Energy | 1694 kJ (394 kcal) | 1694 kJ (394 kcal) | 1694 kJ (394 kcal) | ? |
| Fat | 34 g | 34 g | 34 g | ? |
| Saturated fat | 12 g | 12 g | 12 g | ? |
| Carbohydrates | 1.1 g | 1.1 g | 1.1 g | ? |
| Sugars | < 0.5 g | < 0.5 g | 0.5 g | ? |
| Dietary fiber | 1.1 g | 1.1 g | 1.1 g | ? |
| Proteins | 21 g | 21 g | 21 g | ? |
| Salt | 3.5 g | 3.5 g | 3.5 g | ? |
| Sodium | 1.4 g | 1.4 g | 1.4 g | ? |
| Fruits, vegetables and legumes | ~ 5.25 % | ? | ? | ~ 5.25 % |
Serving size
30 g (soit 6 tranches)
Ingredients
Ingredients image
Ingredients list
Viande de porc, sel, piment d'Espagne, LAIT </span>en poudre, dextrose, ail, extrait d'acérola, noix de muscade, origan conservateurs : nitrate de potassium, nitrite de sodium. Élaboré à partir de porc Origine Espagne.132 g de viande de porc sont utilisés pour 100 g de produit fini.
Ingredient information
Pork Meat
82.5% (estimate)
Salt
1.75% (estimate)
Chili Pepper
1.75% (estimate)
Milk Powder
1.75% (estimate)
Dextrose
1.75% (estimate)
Garlic
1.75% (estimate)
Acerola Juice
1.75% (estimate)
Nutmeg Nut
1.75% (estimate)
Origan Conservateurs
1.75% (estimate)
E252
1.75% (estimate)
E250
1.75% (estimate)
Elabore A Partir De Porc
1.75% (estimate)
Added sugars
Contains added sugars (1%)
Added sugars: dextrose
Quantity of added sugars: 1%
Allergens
Milk
Traces
Soybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Unrecognized: fr:origan-conservateurs, fr:elabore-a-partir-de-porc
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:elabore-a-partir-de-porc
Vegetarian
No
Contains non-vegetarian ingredients.
Unrecognized: fr:elabore-a-partir-de-porc
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Dextrose
Ingredients
Glucose
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
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.
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
Spicy pork sausage with red pepper, no precision • Score: 32/100Life-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
Origins of ingredients
Declared origins: Spain
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 medium impact
Malus: -11
Packaging score: -10
Green-Score for this product
Green-Score for this product
Final score: 24/100Final score breakdown
Life cycle analysis score: 32
Sum of bonuses and maluses: -8
Final score: 24/100
Carbon footprint
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 medium impact
Malus: -11
Packaging score: -10
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Tray | Plastic | Unknown | High |
| Film | Plastic | Discard | High |
Declared packaging
Plastic, Fresh, Tray
Transportation
Manufacturing locations
Espagne
Origins of ingredients
Declared origins: Spain
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 |
|---|---|---|
| Spain | 100 % | Medium |
Forest footprint
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
Additional information
- Preparation
- Ouvrir 10 minutes avant de consommer. :Ouvrir 10 minutes avant de consommer.
- Conservation conditions
- Conseils de conservation avant ouverture : À conserver entre 0ºC et +4ºC Conseils de conservation après ouverture : À conserver entre 0°C et +4°C et à consommer rapidement
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 November 26, 2016 at 11:30:24 AM UTC by hikitsune .
Last edit on March 18, 2026 at 4:36:07 AM UTC by org-auchan-apaw .
Product page also edited by autorotate-bot, date-limite-app, foodvisor, hikitsune, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-auchan-apaw, packbot, quechoisir, roboto-app, sebleouf, serpicozaure, spotter, teolemon, yuka.UjcwY0R2bzdxdEFydU1kZzR3S04yUDFRKzd1M1hrTzFPZTh4SUE9PQ, yuka.WXBoWVBMcGM5L3M3cThBVjBURDgvK3gxbTRDWkIyaWVKZThPSVE9PQ.
Source List
- auchan-apaw