Peguet
Chiffonnade jambon sec de Savoie nature
100 g
BARCODE:3034910604062
PACKAGER CODE:EMB 11262N,FR 12.063.028 EC,FR 12.063.025 EC
CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Hams, Cured Hams, Dried Hams
LABELS:French Meat, French Pork, Green Dot
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
Nutrient levels
Fat in moderate quantity (13%)
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 high quantity (5.5%)
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 (0.1%)
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 high quantity (5.7%)
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.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Dried hams |
|---|---|---|
| Energy | ~ 958.7 kJ (229 kcal) | 1,013.877 kJ (242 kcal) (-5%) |
| Fat | 13 g | 13.342 g (-3%) |
| Saturated fat | 5.5 g | 4.917 g (+12%) |
| Carbohydrates | 0.1 g | 0.574 g (-83%) |
| Sugars | 0.1 g | 0.302 g (-67%) |
| Dietary fiber | ? | ? |
| Proteins | 28 g | 29.83 g (-6%) |
| Salt | 5.7 g | 4.851 g (+18%) |
| Sodium | 2.28 g | 1.941 g (+17%) |
| Fruits, vegetables and legumes | ~ 0 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 958.7 kJ (229 kcal) | ? (229 kcal) | ? |
| Fat | 13 g | 13 g | ? |
| Saturated fat | 5.5 g | 5.5 g | ? |
| Carbohydrates | 0.1 g | 0.1 g | ? |
| Sugars | 0.1 g | 0.1 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 28 g | 28 g | ? |
| Salt | 5.7 g | 5.7 g | ? |
| Sodium | 2.28 g | 2.28 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Jambon de porc VPF, sel, sucre, conservateur : nitrate de potassium Traces éventuelles de LACTOSE
Ingredient information
Jambon De Porc Vpf
97.05% (estimate)
Salt
1.48% (estimate)
Sugar
0.05% (estimate)
Preservative
1.42% (estimate)
E252
1.42% (estimate)
Added sugars
Contains added sugars (0%)
Added sugars: sugar
Quantity of added sugars: 0%
Allergens
Milk
Traces
Milk
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
Unknown
Vegan status unknown
Unrecognized: fr:jambon-de-porc-vpf
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:jambon-de-porc-vpf
Food Processing
NOVA group
Processed foodsElements that indicate the product is in NOVA group 3
Additives
E252 - Potassium nitrate
Categories
Prepared Meats
Ingredients
Preservative
Ingredients
Salt
Ingredients
Sugar
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E252 - Potassium nitrate EFSA overexposure risk: highPreservative
E252 - Potassium nitrate EFSA overexposure risk: highPreservative
POTASSIUM NITRATE is a chemical compound with the chemical formula KNO3. The widespread adoption of nitrate use is more recent and is linked to the development of large-scale meat processing. potassium nitrate is still used in some food applications, such as salami, dry-cured ham, charcuterie.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Dry-cured ham • Score: 15/100Life-cycle reference
Category: Dry-cured ham
PEF environmental score: 1.80
Climate change impact: 13.60 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dry-cured ham. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dry-cured ham. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 75.0 % |
| Processing | 14.3 % |
| Packaging | 8.2 % |
| Transportation | 1.5 % |
| Distribution | 0.5 % |
| Consumption | 0.1 % |
Bonuses and maluses
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Green-Score for this product
Green-Score for this product
Final score: 0/100Final score breakdown
Life cycle analysis score: 15
Sum of bonuses and maluses: -20
Final score: 0/100
Carbon footprint
Carbon footprint
Equivalent to driving 7.0 km in a petrol car.
1360 g CO2e per 100g of product.
Reference category: Dry-cured ham.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry-cured ham. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dry-cured ham. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 77.9 % |
| Processing | 11.0 % |
| Packaging | 8.1 % |
| Transportation | 2.6 % |
| Distribution | 0.3 % |
| Consumption | 0.1 % |
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Forest footprint
Forest footprint
No deforestation risk
No ingredient associated with a deforestation risk.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint grade:
A
No ingredient associated with a deforestation risk.
Total Forest Footprint:
0.000
m² per kg of food
Deforestation risk details
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on March 1, 2017 at 12:21:45 PM UTC by date-limite-app .
Last edit on March 18, 2026 at 12:51:26 AM UTC by new-nutrition-bot .
Product page also edited by anonymous-h4fe4z22fq, date-limite-app, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, sebleouf, tacite-mass-editor, teolemon, yuka.RzRjaUVLNDlnZXRhcXN3ajNBR0kvdmRFbUpDeWV6aXRjTVkzSVE9PQ, yuka.SEo1UUFhUWRwNklxbjhZUzhVbjE2TXh6MTdpV2RFUG5PdnBPSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkYceMLPqzuVNjzSpBWWw_PTJYGwZf5x07H4I6g.