Why is Specialty Dry Sausage classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The sausage includes industrial ingredients such as added salt, milk powder, dextrose, red wine, garlic powder, nutmeg, flavorings, and the preservatives sodium nitrite (E250) and potassium nitrate (E252); together with curing and drying steps, these factors place it in the NOVA‑4 ultra‑processed group.

How does the high salt content in this sausage affect people with hypertension or on a low‑sodium diet?

At 4.6 g of salt per 100 g (≈1,840 mg sodium), it exceeds the recommended daily limit for adults and can raise blood pressure, making it unsuitable for low‑sodium or hypertensive diets.

Is this dry sausage suitable for vegan, keto, halal, or gluten‑free diets?

It is not vegan because it contains pork and milk powder, and it is not halal due to the pork meat; however, it is low in carbs (1.4 g per 100 g) and contains no wheat‑derived ingredients, so it fits keto macros and is naturally gluten‑free.

SUPER U, U • 200 g

Spécialité de Saucisson Sec - 200g

Fish Meat Eggs

Product Insights

The product is a French dry cured pork sausage (200 g) belonging to the processed‑meat category. It delivers an impressive 43 g of protein per 100 g while keeping sugars low, but it also contains 4.6 g of salt and the preservatives sodium nitrite (E250) and potassium nitrate (E252), resulting in a Nutri‑Score of E and a NOVA‑4 ultra‑processed classification. Consumers should weigh the high protein benefit against the elevated salt and additive content, especially if they need to limit sodium or avoid animal‑derived allergens such as milk.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal236 kcal

Fat6.5 g

Saturated Fat2.5 g

Carbohydrates1.4 g

Sugars0.6 g

Comparative Analysis

Compared with the average dry sausage, this specialty provides roughly double the protein (43 g vs 18 g) and less than half the fat (6.5 g vs 18.6 g), but its salt level (4.6 g) is higher than the typical 3.5 g.

Ingredients

Jambon de porc (origine : France), sel, poudre de LAIT, porto rouge, dextrose, LACTOSE, arômes, ail en poudre, muscade, conservateurs : nitrite de sodium et nitrate de potassium, ferments. 189g de jambon de porc mis en oeuvre pour 100g de produit fini. Boyau non comestible : retirez l'enveloppe avant consommation

84%

35%

Unlock What Your Food Doesn't Tell You

Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.