Why does Bayonne ham receive a Nutri‑Score of E and which nutrients are responsible for this low rating?

The Nutri‑Score algorithm assigns negative points for high energy (3 points), high saturated fat (6 points) and especially high salt (20 points); with no positive points for fiber or fruit/vegetable content, the total reaches 29 points, which places it in the lowest grade E.

How does the high salt content in Bayonne ham affect a hypertensive or heart‑healthy diet?

At 5.2 g of salt per 100 g, a single serving provides more than the daily recommended sodium intake, which can raise blood pressure and increase cardiovascular risk, so individuals with hypertension should limit consumption.

Is the potassium nitrate used as a preservative in Bayonne ham a health concern?

Potassium nitrate (E252) is a traditional curing agent that prevents bacterial growth and gives the ham its characteristic color; it is authorized for use within strict limits and is considered safe for most consumers, though excessive nitrite intake has been linked to health concerns, so moderation is advised.

Itinéraire des Saveurs • 100 g

Jambon de Bayonne

Fish Meat Eggs

Product Insights

Bayonne ham is a traditional French raw‑cured pork ham produced in France and sold in 100 g plastic trays. It belongs to the processed‑meat group, carries a Nutri‑Score of E and is classified as NOVA 3, offering very high protein (29.5 g) and low sugars, but also high salt (5.2 g) and saturated fat (6.9 g). While its rich flavor makes it a prized charcuterie item, the elevated sodium and saturated‑fat levels mean it should be enjoyed sparingly as part of a balanced diet.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal258 kcal

Fat15.2 g

Saturated Fat6.9 g

Carbohydrates0.8 g

Sugars0.5 g

Comparative Analysis

Compared with the average cured‑meat product (per 100 g), this Bayonne ham contains less fat (15.2 g vs 18.6 g), markedly more protein (29.5 g vs 18.4 g), but considerably higher salt (5.2 g vs 3.5 g) and similar saturated fat (6.9 g vs 6.8 g).

Ingredients

Jambon frais de porc, sel, conservateur : nitrate de potassium.

84%

35%

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Frequently Asked Questions

Everything you need to know about Jambon de Bayonne.

Le Flutiau

100 g