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

The ham undergoes multiple industrial steps such as cooking, deboning, fat trimming and the addition of preservation and flavouring agents; these processes place it in the ultra‑processed NOVA 4 category. The label lists dextrose, natural flavours, sodium ascorbate (E301) as an antioxidant and sodium nitrite (E250) as a preservative.

How does the salt content in Jambon supérieur affect a hypertensive diet?

At 1.8 g of salt per 100 g, the ham contributes roughly 30 % of the WHO’s recommended maximum of 5 g of salt per day, so regular consumption can elevate blood pressure and should be limited for people managing hypertension.

Is Jambon supérieur suitable for popular dietary regimes such as vegan, keto, halal or gluten‑free?

No; the product is made from French pork and contains animal‑derived ingredients, so it is not vegan or halal. It is low in carbohydrates and high in protein, fitting a keto profile, and it contains no gluten‑containing grains.

Marque Repère • 4 tranches 140g

Jambon supérieur

Fish Meat Eggs

Product Insights

Jambon supérieur is a cooked, rind‑less, fat‑reduced French pork ham marketed as a superior quality deli meat. It belongs to the processed‑meat group, carries a Nutri‑Score of C and is classified as ultra‑processed (NOVA 4), providing 22 g of protein, 2.5 g of fat and 1.8 g of salt per 100 g, with added dextrose, natural flavours, sodium ascorbate and sodium nitrite as preservatives. While it offers high protein and low sugar, the relatively high salt level and the presence of nitrite raise nutritional and health concerns.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal110 kcal

Fat2.5 g

Saturated Fat0.9 g

Carbohydrates0.4 g

Sugars0.4 g

Comparative Analysis

Compared with average processed meats, this ham contains far less fat (2.5 g vs 18.6 g) and sugar (0.4 g vs 1.6 g) per 100 g, and about half the salt (1.8 g vs 3.5 g).

Ingredients

Jambon de porc (origine France) issu d'animaux élevés sans traitement antibiotique après le 1er âge (42 jours), sel, dextrose, arômes naturels, antioxydant: ascorbate de sodium, conservateur : nitrite de sodium.

84%

35%

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Frequently Asked Questions

Everything you need to know about Jambon supérieur.

Marque Repère

210 g