Why is LS Saucisson sec 32T classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The sausage is deemed ultra‑processed because it includes several manufactured ingredients beyond the meat itself, such as lactose, dextrose, added sugar, a blend of sea‑salt minerals, and preservatives like potassium nitrate (E252), sodium nitrite (E250) and potassium chloride (E508), all of which are typical for NOVA 4 products.

How does the sugar and salt content in this product affect a diabetic or hypertensive diet?

At 2.2 g of sugar per 100 g, the product adds a modest amount of carbohydrates that can raise blood glucose, so diabetics should consume it sparingly. The 2.8 g of salt is lower than the average for dry sausages but still contributes to daily sodium intake, making it advisable for people with hypertension to limit portion size.

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

Yes, the ingredient list includes lactose derived from milk, which can trigger symptoms in individuals who are lactose intolerant, so they should avoid this product or choose a lactose‑free alternative.

Monique ranou • 100 g

LS Saucisson sec 32T - TSR 100g

Fish Meat Eggs

Product Insights

LS Saucisson sec 32T is a dry cured pork sausage marketed by Monique Ranou, sold in 100 g vacuum‑packaged portions. It belongs to the processed meat family, carries a Nutri‑Score of E and is classified in NOVA group 4, reflecting its high fat (30 g), saturated fat (12 g) and protein (25 g) content, while sugar is modestly elevated at 2.2 g per 100 g. The product contains milk‑derived lactose, added sugars, and preservatives such as potassium nitrate, sodium nitrite and potassium chloride, which contribute to its ultra‑processed status and may be a concern for certain dietary restrictions.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal393 kcal

Fat31 g

Saturated Fat13 g

Carbohydrates2.6 g

Sugars2.2 g

Comparative Analysis

Compared with typical dry sausages, this sausage contains far more fat (30 g vs 18.6 g) and saturated fat (12 g vs 6.8 g), slightly less salt (2.8 g vs 3.5 g), higher sugar (2.2 g vs 1.6 g) and more protein (25 g vs 18.4 g) per 100 g.

Ingredients

Viande de porc (origine : France), lactose (dont lait), sel, sucre, dextrose, épices, minéraux de mer (magnésium, calcium), conservateurs : nitrate de potassium, nitrite de sodium, chlorure de potassium ; ; ferments. 152 g de viande de porc ont été utilisés pour élaborer 100 g de produit fini.

84%

35%

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