Why is Saucisse sèche Halal volaille et veau classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It is classified as ultra‑processed because the sausage is cured, dried and includes several added substances; the label lists sodium nitrite (E250), potassium nitrate (E252), dextrose, lactose, natural flavorings, spices and other preservatives, all of which are typical of NOVA group 4 foods.

How does the high salt content in this sausage affect a diabetic or hypertensive diet?

With 5 g of salt per 100 g, the product supplies a large share of the recommended daily sodium limit, which can raise blood pressure and worsen hypertension; while its low carbohydrate level means it does not directly raise blood glucose, the excessive sodium makes it less suitable for people who need to limit salt intake.

Is the lactose present in this product a concern for people with lactose intolerance?

Yes, lactose is listed among the ingredients, so individuals who are lactose intolerant may experience digestive discomfort and should avoid this sausage or select a lactose‑free alternative.

Corico • 170g

Saucisse sèche Halal volaille et veau

Fish Meat Eggs

Product Insights

The product is a halal-certified dried sausage made from French poultry (turkey and chicken) and veal, classified in the processed‑meat group. It carries a Nutri‑Score of E and belongs to NOVA group 4, reflecting its high levels of fat (35 g), saturated fat (15 g) and salt (5 g) per 100 g, while providing 24 g of protein and only 0.6 g of sugars. Allergens declared are gluten and milk, and the formulation also contains lactose, dextrose, potassium nitrate and sodium nitrite as preservatives, making it unsuitable for low‑fat, low‑salt or lactose‑intolerant diets.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal414 kcal

Fat35 g

Saturated Fat15 g

Carbohydrates1.6 g

Sugars0.6 g

Comparative Analysis

Compared with the average values for similar cured meats, this sausage contains roughly double the fat (35 g vs 18.6 g), more than twice the saturated fat (15 g vs 6.8 g) and higher salt (5 g vs 3.5 g), while its sugar content is less than half the average (0.6 g vs 1.6 g).

Ingredients

viande de volaille (dinde et poulet en proportion variable) (origine France), gras de veau, viande de veau (origine UE), sel, lactose, épices, dextrose, conservateurs: nitrate de potassium et nitrite de sodium; arômes naturels, ail, ferments. Boyau non comestible. 117g de viande volaille (dinde et poulet) et 4g de viande de veau mis en œuvre pour 100g de produit fini. Traces éventuelles de fruits à coque, blé, oeuf et soja.

84%

35%

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