Why is Saucisson sec d'Auvergne tranché classified as ultra‑processed (NOVA 4) and which additives does it contain?

The product is labeled NOVA 4 because it undergoes curing, drying and the addition of several non‑natural substances. Its ingredient list includes potassium nitrate (E252) as a preservative, lactose, dextrose, added salt and a blend of fermenting agents, all of which contribute to its ultra‑processed status.

How does the salt level in this sliced Auvergne dry sausage impact a hypertension‑friendly diet?

With 4.1 g of salt per 100 g, the sausage exceeds the typical daily recommended limit of 5 g, so regular consumption can raise sodium intake and potentially increase blood pressure, making it unsuitable for a hypertension‑friendly eating plan.

Is the lactose in this product a problem for people with dairy allergies or intolerance?

Yes, the ingredient list contains lactose, and the product is flagged with a milk allergen warning, so individuals with lactose intolerance or dairy allergies should avoid it.

REFLETS DE FRANCE • 100 g

Saucisson sec d'Auvergne tranché

Fish Meat Eggs

Product Insights

Sliced Saucisson sec d'Auvergne is a traditional French dry pork sausage, vacuum‑packed in a plastic bag and sold in 100 g portions. It belongs to the processed‑meat family (PNNS group: Meat) and carries a Nutri‑Score of E and a NOVA 4 classification, reflecting high levels of fat (33 g), saturated fat (13 g) and salt (4.1 g, with low sugar at 0.5 g and 25 g of protein per 100 g. While it offers substantial protein and authentic regional flavor, it is high in saturated fat and salt, contains lactose (a milk allergen) and potassium nitrate as a preservative, making it unsuitable for low‑salt, vegan or dairy‑free diets.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal401 kcal

Fat33 g

Saturated Fat13 g

Carbohydrates0.5 g

Sugars0.5 g

Comparative Analysis

Compared with average dry sausages, this Auvergne sliced sausage has roughly double the fat and saturated fat, about 17 % more salt, delivers significantly more protein, and contains considerably lower sugars and carbohydrates.

Ingredients

Viande de porc (origine France), sel, _lactose_, dextrose, poivre, ail, muscade, conservateur : nitrate de potassium, ferments. 148g de viande de porc utilisée pour 100g de produit fini.

84%

35%

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Frequently Asked Questions

Everything you need to know about Saucisson sec d'Auvergne tranché.

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