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Mini Tartinette - Pierre Schmidt - 160 g (4 * 40 g)

Mini Tartinette - Pierre Schmidt - 160 g (4 * 40 g)

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Some of the data for this product has been provided directly by the manufacturer Pierre Schmidt.

Barcode: 3237550023143 (EAN / EAN-13)

Quantity: 160 g (4 * 40 g)

Packaging: Plastic, Fresh, Net

Brands: Pierre Schmidt

Categories: Meats and their products, Meats, Prepared meats

Labels, certifications, awards: Green Dot, fr:Savourez l'Alsace

Origin of ingredients: European Union

Traceability code: FR 67.529.001 CE - Weyersheim (Bas-Rhin, France)

Stores: Cora

Countries where sold: France

Matching with your preferences



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    26 ingredients

    : Viande de porc* 62,5%, gras de porc* 29,5%, acidifiant, lactate de potassium, acétate de sodium, acide lactique, acide citrique, acide tartrique, acide acétique, sel, épices et plantes aromatiques, dextrose, rhum, exhausteur de goût : glutamate monosodique, arômes de fumée, conservateurs : nitrate de potassium, nitrite de sodium, disulfite de sodium, arômes, colorants : carmins, caramel, antioxydants : ascorbate de sodium. *Origine UE
    Traces: Gluten, Milk, Mustard, Nuts

Food processing

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    Ultra processed foods

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

    • Additive: E120 - Cochineal
    • Additive: E150 - Caramel
    • Additive: E326 - Potassium lactate
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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


  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia
  • E223 - Sodium metabisulphite

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia
  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia
  • E252 - Potassium nitrate

    Potassium nitrate: Potassium nitrate is a chemical compound with the chemical formula KNO3. It is an ionic salt of potassium ions K+ and nitrate ions NO3−, and is therefore an alkali metal nitrate. It occurs in nature as a mineral, niter. It is a source of nitrogen, from which it derives its name. Potassium nitrate is one of several nitrogen-containing compounds collectively referred to as saltpeter or saltpetre. Major uses of potassium nitrate are in fertilizers, tree stump removal, rocket propellants and fireworks. It is one of the major constituents of gunpowder -black powder- and has been used since the Middle Ages as a food preservative.
    Source: Wikipedia
  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia
  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia
  • E262i - Sodium acetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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
  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia
  • E326 - Potassium lactate

    Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
    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.

  • E334 - L(+)-tartaric acid

    Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
    Source: Wikipedia
  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan ingredients: Pork meat, Pork fat, E120
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Viande de porc 62.5%, gras de porc 29.5%, acidifiant, lactate de potassium, acétate de sodium, acide lactique, acide citrique, acide tartrique, acide acétique, sel, épices et plantes aromatiques, dextrose, rhum, exhausteur de goût (glutamate monosodique), arômes de fumée, conservateurs (nitrate de potassium), nitrite de sodium, disulfite de sodium, arômes, colorants (carmins), caramel, antioxydants (ascorbate de sodium)
    1. Viande de porc -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 62.5 - percent: 62.5 - percent_max: 62.5
    2. gras de porc -> en:pork-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - percent_min: 29.5 - percent: 29.5 - percent_max: 29.5
    3. acidifiant -> en:acid - percent_min: 0.4 - percent_max: 8
    4. lactate de potassium -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    5. acétate de sodium -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666666
    6. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    7. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    8. acide tartrique -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.33333333333333
    9. acide acétique -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.14285714285714
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.999999999999999
    11. épices et plantes aromatiques -> en:herbs-and-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.888888888888888
    12. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.888888888888888
    13. rhum -> en:rum - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.727272727272727
    14. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.727272727272727
      1. glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.727272727272727
    15. arômes de fumée -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.615384615384615
    16. conservateurs -> en:preservative - percent_min: 0 - percent_max: 0.615384615384615
      1. nitrate de potassium -> en:e252 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.615384615384615
    17. nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.615384615384615
    18. disulfite de sodium -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    19. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    20. colorants -> en:colour - percent_min: 0 - percent_max: 0.5
      1. carmins -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.5
    21. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    22. antioxydants -> en:antioxidant - percent_min: 0 - percent_max: 0.5
      1. ascorbate de sodium -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5


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    Bad 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: 0

    • Proteins: 5 / 5 (value: 9.6, rounded value: 9.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 26

    • Energy: 6 / 10 (value: 2079, rounded value: 2079)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 10 / 10 (value: 20, rounded value: 20)
    • Sodium: 10 / 10 (value: 1080, rounded value: 1080)

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

    Nutritional score: (26 - 0)


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    Nutrient levels

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      Sugars in low quantity (0%)

      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.
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      Salt in high quantity (2.7%)

      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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Prepared meats
    Energy 2,079 kj
    (497 kcal)
    Fat 51 g +180%
    Saturated fat 20 g +194%
    Carbohydrates 0 g -100%
    Sugars 0 g -100%
    Fiber 0 g -100%
    Proteins 9.6 g -49%
    Salt 2.7 g +7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Carbon footprint from meat or fish 462.5 g




Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by kiliweb.
Product page also edited by beniben, date-limite-app, gchristmann, org-pierre-schmidt, packbot, yuka.sY2b0xO6T85zoF3NwEKvllRYYt33-wvYKhXkwBaZxdfWN6TrXoovxaf4Gao.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.