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

The ham undergoes curing, cooking and the addition of preservation agents such as sodium nitrite, sodium nitrate, phosphates and flavor enhancers, which places it in the NOVA 4 ultra‑processed category.

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

With 1.9 g of salt per 100 g, the ham contributes a significant amount of sodium that can raise blood pressure, so people with hypertension should limit portion sizes or choose lower‑salt alternatives.

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

The product is animal‑derived, so it is not vegan; it contains no added gluten, making it gluten‑free; its low carbohydrate content fits a keto regimen; and unless certified halal, it may not meet halal requirements.

L’atelier Charcuterie

Jambon

Fish Meat Eggs

Product Insights

Jambon is a sliced cooked French ham produced by L’atelier Charcuterie, classified in the processed‑meat family. It carries no Nutri‑Score label, is rated as NOVA 4 indicating ultra‑processed status, and provides 21 g of protein per 100 g while containing moderate fat (4 g) and a relatively high salt level (1.9 g). The product offers a lean protein source but its elevated sodium and lack of a favorable Nutri‑Score suggest it should be eaten in moderation, especially by those monitoring salt intake.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

high

Nutritional Values

Values per 100 g/ml

Energy Kcal122 kcal

Fat4 g

Saturated Fat1.6 g

Carbohydrates0.6 g

Sugars0.6 g

Comparative Analysis

Compared with the average processed meat, this ham contains about half the fat, roughly half the salt, provides only 122 kcal per 100 g versus 255 kcal, and offers 21 g of protein, exceeding the typical 18 g.

84%

35%

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