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

The sausage is classified as ultra‑processed because it undergoes curing, drying, and the addition of several food‑grade additives. Its ingredient list includes potassium nitrate (E252) as a preservative, dextrose, lactose, spices, garlic, and fermentation cultures, all of which are typical of NOVA 4 products.

How does the high salt and saturated‑fat content in this sausage affect a diabetic or hypertensive diet?

The product’s low sugar makes it relatively harmless for blood‑glucose control, but the 3.98 g of salt and 12.2 g of saturated fat per 100 g can raise blood pressure and increase cardiovascular risk, so it is not advisable for people managing hypertension or heart disease.

Is the lactose in this sausage a concern for lactose‑intolerant consumers?

Yes, the ingredient list specifies lactose, which is a milk‑derived sugar; lactose‑intolerant individuals may experience digestive discomfort and should avoid or limit this sausage.

Leclerc, Nos Régions ont du Talent, Scamark (Filiale E. Leclerc) • 300 g

Saucisson sec d'Auvergne

Fish Meat Eggs

Product Insights

Saucisson sec d'Auvergne is a 300 g French dry pork sausage sold under the Leclerc brand and certified with Label Rouge and the Green Dot. It belongs to the processed meat family, delivering 28 g of protein per 100 g but also 30 g of fat, 12.2 g of saturated fat, 3.98 g of salt, and only 1 g of sugars, which results in a Nutri‑Score of E and a NOVA rating of 4. While the product offers high protein and low carbohydrate content, its high fat, saturated fat and salt levels, along with the presence of additives, make it a less healthy choice for regular consumption.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal386 kcal

Fat30 g

Saturated Fat12.2 g

Carbohydrates1 g

Sugars1 g

Comparative Analysis

Compared with the average dry sausage, this sausage contains markedly more fat and saturated fat, slightly more salt, less sugar, and considerably more protein per 100 g.

Ingredients

Viande de porc, sel, _lactose_, dextrose, épices, ail, conservateur : nitrate de potassium, ferments, boyau naturel de porc, 148 g de viande ont été utilisés pour fabriquer 100 g de saucisson sec,

84%

35%

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Frequently Asked Questions

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

LE CÉRASIN

250 g

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365 g

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Carrefour

4 x 60 g

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Intermarché, Monique ranou

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REFLETS DE FRANCE

100 g