Why is Spécialité de Saucisson Sec classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The sausage is rated NOVA 4 because it undergoes industrial processing and includes formulated additives. Its ingredient list cites sodium nitrite (E250) and potassium nitrate (E252) as preservatives, along with flavorings, dextrose, and spices, which are typical of ultra‑processed meat products.

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

With 4.6 g of salt per 100 g, the sausage contributes a significant amount of sodium, which can raise blood pressure and counteract hypertension‑friendly diets. Consumers managing blood pressure should limit portions or choose lower‑salt alternatives.

Is the milk powder used in this product a concern for people with lactose intolerance?

Yes. The formulation contains milk powder and lactose, both of which can trigger symptoms in individuals who are lactose intolerant or have a milk allergy, so they should avoid this sausage.

U • 320 g

Spécialité de Saucisson Sec - 320g

Fish Meat Eggs

Product Insights

Spécialité de Saucisson Sec is a 320 g dry pork sausage produced in France and classified as a processed meat within the PNNS 'processed meat' group. It carries a Nutri‑Score of E and falls into the ultra‑processed NOVA 4 category, reflecting the presence of additives such as sodium nitrite and potassium nitrate. Nutritionally the product is very high in protein (43 g per 100 g) and low in sugars, but it also contains a high level of salt (4.6 g per 100 g) and moderate fat, which may be a concern for salt‑restricted diets.

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 average values for its category, this sausage contains far less sugar (0.6 g vs 1.56 g), markedly lower fat (6.5 g vs 18.6 g) and saturated fat (2.5 g vs 6.8 g), but considerably more salt (4.6 g vs 3.5 g) and double the protein (43 g vs 18.4 g) per 100 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%

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