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→Ingredients are listed in order of importance (quantity).
Ingredients list:
Jambon frais de porc, boui[Lcn (eau. caroHes, plantes aromatiques), gélatine de porc. set q conservateurs érythorbate de sodium et nitrite de sodium. dextrose, pt,antes aromatiques, sucre. Traces de : Fabriqué à partir de porc Français, fl consommer dans tes 4811 après ouverture, Conditionné sous atmosphère erotectrice. R conserver entre OOC et C fl consommer jusqu au : 0701 18 Numéro de 01133406 Valeurs moynnnes pour
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Ingredients analysis:
Non-vegan
Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.
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Jambon frais de porc, boui, Lcn (eau, caroHes, plantes aromatiques), gélatine de porc, set q conservateurs érythorbate de sodium et nitrite de sodium, dextrose, pt, antes aromatiques, sucre, Traces de (Fabriqué à partir de porc Français), fl consommer dans tes 4811 après ouverture, R conserver entre OOC et C fl consommer jusqu au (0701 18 Numéro de 01133406 Valeurs moynnnes pour)
Jambon frais de porc -> fr:jambon-de-porc-frais - vegan: no - vegetarian: no - percent_min: 8.33333333333333 - percent_max: 100
gélatine de porc -> en:pork-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 25
set q conservateurs érythorbate de sodium et nitrite de sodium -> fr:set q conservateurs érythorbate de sodium et nitrite de sodium - percent_min: 0 - percent_max: 20
Traces de -> fr:Traces de - percent_min: 0 - percent_max: 10
Fabriqué à partir de porc Français -> fr:Fabriqué à partir de porc Français - percent_min: 0 - percent_max: 10
fl consommer dans tes 4811 après ouverture -> fr:fl consommer dans tes 4811 après ouverture - percent_min: 0 - percent_max: 9.09090909090909
R conserver entre OOC et C fl consommer jusqu au -> fr:R conserver entre OOC et C fl consommer jusqu au - percent_min: 0 - percent_max: 8.33333333333333
0701 18 Numéro de 01133406 Valeurs moynnnes pour -> fr:0701 18 Numéro de 01133406 Valeurs moynnnes pour - percent_min: 0 - percent_max: 8.33333333333333
