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

The sausage is rated NOVA 4 because it undergoes extensive processing, includes added sugars, flavor enhancers and preservatives, and uses a natural pork casing; the only listed additives are antioxidant E316 (sodium ascorbate) and preservative E252 (potassium nitrate).

How does the high salt and saturated‑fat content in this product affect a hypertensive or heart‑health diet?

With 4.7 g of salt and 13 g of saturated fat per 100 g, the sausage can significantly raise sodium intake and LDL cholesterol, which may worsen hypertension and increase cardiovascular risk if consumed regularly.

Is the lactose present in this dry sausage a concern for people with milk allergy or lactose intolerance?

Yes; lactose is listed as an ingredient and is flagged as a milk allergen, so anyone with a milk allergy or lactose intolerance should avoid this product.

Marque Repère, Saint-Azay • 300 g

Saucisse Sèche

Fish Meat Eggs

Product Insights

Saucisse Sèche is a French dry pork sausage classified as processed meat. It delivers very high levels of fat (34 g), saturated fat (13 g), salt (4.7 g) and energy (425 kcal) per 100 g, earning a Nutri‑Score of E and a NOVA‑4 rating that marks it as ultra‑processed, while still providing ample protein (27.6 g) and low sugar (3 g). The formulation includes lactose (a milk allergen), antioxidant E316, preservative E252 and traces of nuts, which may be problematic for sensitive consumers.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal425 kcal

Fat34 g

Saturated Fat13 g

Carbohydrates3 g

Sugars3 g

Comparative Analysis

Compared with the average values for dried sausages, this product contains markedly more fat, saturated fat, salt and calories while also delivering higher protein and fiber, but its sugar level remains modestly above the category average.

Ingredients

Viande de porc (né, élevé en France, abattu en UE), sel, lactose, sirop de glucose, poivres, ail, dextrose, antioxydant : E316, conservateur : E252, ferments. Enveloppe : boyau naturel de porc, ferments. Traces de fruits à coque. 156 g de viande de porc ont été utilisés pour fabriquer 100 g de produit fini.

84%

35%

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