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Pizza original classic sausage made with pork

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Barcode: 0071921490799 (EAN / EAN-13) 071921490799 (UPC / UPC-A)

Brand owner: Nestle USA Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

64 ingredients

Water, enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), low-moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), cooked seasoned pizza topping made with pork, chicken and beef. bha, bht and citric acid added to help protect flavor (pork, water, mechanically separated chicken, textured soy protein concentrate, modified cornstarch, salt, spices, beef, soy protein concentrate, flavoring, sodium phosphate, bha, bht, citric acid. cooked in pork fat or beef fat or vegetable oil.), tomato paste, imitation mozzarella cheese (water, palm oil, casein, mozzarella cheese [milk, cheese culture, salt, enzymes], modified food starch, sodium citrate, skim milk, salt, lactic acid, sodium phosphate, sorbic acid [preservative], beta carotene [color]), 2% or less of corn oil, vegetable oil shortening (palm oil, natural flavor, beta carotene [color]), salt, sugar, yeast, spices, dried garlic.

Allergens: Beef, Chicken, Gluten, Milk, Pork

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E160a - Carotene

Ingredient: Casein

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Milk proteins
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E320 - Butylated hydroxyanisole (bha)

Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
Source: Wikipedia

E321 - Butylated hydroxytoluene

Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil, Palm oil

Non-vegan
Non-vegan ingredients: Low moisture part skim mozzarella, Semi-skimmed milk, Chicken, Beef, Pork, Chicken, Beef, Casein, Mozzarella, Milk, Skimmed milk
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Non-vegetarian
Non-vegetarian ingredients: Chicken, Beef, Pork, Chicken, Beef
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Water, enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), low-moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), cooked seasoned pizza topping made with pork, chicken, beef, bha, bht and citric acid added to help protect flavor (pork, water, chicken, textured soy protein, modified cornstarch, salt, spices, beef, soy protein, flavoring, sodium phosphate, bha, bht, citric acid, cooked in pork fat and beef fat and vegetable oil), tomato paste, imitation mozzarella cheese (water, palm oil, casein, mozzarella cheese (milk, cheese culture, salt, enzymes), modified food starch, sodium citrate, skim milk, salt, lactic acid, sodium phosphate, sorbic acid (preservative), beta carotene (color)), and less of corn oil 2%, vegetable oil shortening (palm oil, natural flavor, beta carotene (color)), salt, sugar, yeast, spices, dried garlic
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5.88235294117647 - percent_max: 80

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2 - percent_max: 41

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.333333333333333 - percent_max: 41

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20.5

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 13.6666666666667

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10.25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.2

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 6.83333333333333

low-moisture part-skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 2 - percent_max: 28

part-skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0.5 - percent_max: 28

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3926174496644

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3926174496644

cooked seasoned pizza topping made with pork -> en:cooked-seasoned-pizza-topping-made-with-pork - percent_min: 2 - percent_max: 21.5

chicken -> en:chicken - vegan: no - vegetarian: no - percent_min: 2 - percent_max: 17.6

beef -> en:beef - vegan: no - vegetarian: no - percent_min: 2 - percent_max: 15

bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 13.1428571428571

bht and citric acid added to help protect flavor -> en:bht-and-citric-acid-added-to-help-protect-flavor - percent_min: 2 - percent_max: 11.75

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0.133333333333333 - percent_max: 11.75

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.875

chicken -> en:chicken - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.91666666666667

textured soy protein -> en:textured-soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 2.9375

modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.35

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3926174496644

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3926174496644

beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.3926174496644

soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 1.3926174496644

flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.175

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.06818181818182

bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.979166666666667

bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.903846153846154

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.839285714285714

cooked in pork fat and beef fat and vegetable oil -> en:cooked-in-pork-fat-and-beef-fat-and-vegetable-oil - percent_min: 0 - percent_max: 0.783333333333333

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 2 - percent_max: 10.6666666666667

imitation mozzarella cheese -> en:imitation-mozzarella-cheese - percent_min: 2 - percent_max: 9.8

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.166666666666667 - percent_max: 9.8

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 4.9

casein -> en:casein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.26666666666667

mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 2.45

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.45

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.225

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.816666666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6125

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.96

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 1.63333333333333

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.4

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.225

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.08888888888889

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.98

sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.890909090909091

preservative -> en:preservative - percent_min: 0 - percent_max: 0.890909090909091

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.816666666666667

color -> en:colour - percent_min: 0 - percent_max: 0.816666666666667

and less of corn oil -> en:and-less-of-corn-oil - percent_min: 2 - percent: 2 - percent_max: 2

vegetable oil shortening -> en:vegetable-oil-shortening - percent_min: 0 - percent_max: 2

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.666666666666667

color -> en:colour - percent_min: 0 - percent_max: 0.666666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3926174496644

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3926174496644

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3926174496644

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3926174496644

dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11023 - percent_min: 0 - percent_max: 1.3926174496644

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 5 / 5 (value: 10.738255033557, rounded value: 10.74)

Fiber: 1 / 5 (value: 1.3422818791946, rounded value: 1.34)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.352481617647058, rounded value: 0.4)

Negative points: 12

Energy: 2 / 10 (value: 983, rounded value: 983)

Sugars: 0 / 10 (value: 2.6845637583893, rounded value: 2.68)

Saturated fat: 4 / 10 (value: 4.6979865771812, rounded value: 4.7)

Sodium: 6 / 10 (value: 557.04697986576, rounded value: 557)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (12 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (10.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2.68%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.39%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.25 PIZZA (149 g))	Compared to: Pizzas
Energy	983 kj (234 kcal)	1,460 kj (350 kcal)	-0%
Fat	10.738 g	16 g	+19%
Saturated fat	4.698 g	7 g	+19%
Trans fat	0 g	0 g	-100%
Cholesterol	20 mg	29.8 mg	-6%
Carbohydrates	23.49 g	35 g	-14%
Sugars	2.685 g	4 g	-6%
Fiber	1.342 g	2 g	-26%
Proteins	10.738 g	16 g	+5%
Salt	1.393 g	2.07 g	+11%
Potassium	195 mg	291 mg	+17%
Calcium	161 mg	240 mg	+3%
Iron	1.81 mg	2.7 mg	+27%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.352 %	0.352 %

Serving size: 0.25 PIZZA (149 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on April 23, 2020, 10:25:23 PM CEST by org-database-usda
Last edit of product page on January 7, 2023, 11:33:13 PM CET by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlmFuCtHn_W3BMyX4n1GV18ePMKHWYOEi7NT1Yqs, yuka.sY2b0xO6T85zoF3NwEKvlmlpYuSDiwniMQD6xXza4NyKdL_YY89M7prwNqg, yuka.sY2b0xO6T85zoF3NwEKvlmx4f_nY-zPpLB7Rw3akz_CfFaTGQPBMzIugPKs.

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Pizza original classic sausage made with pork