ProductsBedfordSaltufo

Bedford

Saltufo

Name: Saltufo
Brand: Bedford

80 g

BARCODE:4008298680818

COMMON NAME:Salami tranché à la truffe d’été avec du Parmigiano Reggiano AOP

PACKAGER CODE:DE NI-11020 EC

CATEGORIES:Meats And Their Products, Meats, Prepared Meats, Pork And Its Products, Cured Sausages, Pork, Salami, Pork Salami

PACKAGING:Pot En Plastique Transparent

MANUFACTURING:Allemagne

COUNTRIES:France

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-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: 3

Nutrient levels

Fat in high quantity (28%)

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 (11%)

Sugars in low quantity (0.5%)

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 (3.8%)

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: Pork salami
Energy	1515 kJ (365 kcal)	1,645.668 kJ (397 kcal) (-8%)
Fat	28 g	32.989 g (-15%)
Saturated fat	11 g	13.051 g (-16%)
Carbohydrates	2.2 g	1.211 g (+82%)
Sugars	< 0.5 g	0.627 g (-20%)
Dietary fiber	?	?
Proteins	26 g	22.987 g (+13%)
Salt	3.8 g	3.894 g (-2%)
Sodium	1.52 g	1.562 g (-3%)
Fruits, vegetables and legumes	~ 3 %	?

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	1515 kJ (365 kcal)	1515 kJ (365 kcal)	?
Fat	28 g	28 g	?
Saturated fat	11 g	11 g	?
Carbohydrates	2.2 g	2.2 g	?
Sugars	< 0.5 g	< 0.5 g	?
Dietary fiber	?	?	?
Proteins	26 g	26 g	?
Salt	3.8 g	3.8 g	?
Sodium	1.52 g	1.52 g	?
Fruits, vegetables and legumes	~ 3 %	?	~ 3 %

Ingredients

Ingredients image

Ingredients list

Viande de porc, gras de porc (origine: UE), Parmigiano reggiano AOP 11%, sel marin, truffes d'été (tuber aestivum) 3%, épices (contient MOUTARDE), Protéine de lait, gélatine de porc, dextrose, arôme, maltodextrine, hydrolysat de protéines végétales, conservateurs : E252, E202, antioxydant : E301.

Ingredient information

Pork Meat

41.5% (estimate)

Pork Fat

26.25% (estimate)

Parmigiano Reggiano

11.0%

Sea Salt

3.4% (estimate)

Summer Truffle

3.0%

Summer Truffle

3% (estimate)

Spice

1.5% (estimate)

Milk Proteins

1.5% (estimate)

Pork Gelatin

1.5% (estimate)

Dextrose

1.5% (estimate)

Flavouring

1.5% (estimate)

Maltodextrin

1.5% (estimate)

Hydrolysat De Proteines Vegetales

1.5% (estimate)

Preservative

1.5% (estimate)

E252

1.5% (estimate)

E202

1.42% (estimate)

Antioxidant

1.42% (estimate)

E301

1.42% (estimate)

Added sugars

Contains added sugars (1%) Added sugars: dextrose Quantity of added sugars: 1%

Allergens

MilkMustard

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:hydrolysat-de-proteines-vegetales

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: fr:hydrolysat-de-proteines-vegetales

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E428 - Gelatine

Ingredients

Dextrose

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Maltodextrin

Ingredients

Milk Proteins

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

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

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.

Open additive page Source

E301 - Sodium ascorbateAntioxidant

SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).

Open additive page Source

E428 - Gelatine

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very high environmental impact

About 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

Salami, pure pork • Score: 30/100

Life-cycle reference

Category: Salami, pure pork PEF environmental score: 1.06 Climate change impact: 8.24 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Salami, pure pork. 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: Salami, pure pork. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	79.2 %
Processing	5.2 %
Packaging	12.1 %
Transportation	2.3 %
Distribution	0.9 %
Consumption	0.2 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 15/100

Final score breakdown

Life cycle analysis score: 30 Sum of bonuses and maluses: -15 Final score: 15/100

Carbon footprint

Equivalent to driving 4.3 km in a petrol car. 824 g CO2e per 100g of product. Reference category: Salami, pure pork. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salami, pure pork. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salami, pure pork. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	79.9 %
Processing	4.2 %
Packaging	11.6 %
Transportation	3.8 %
Distribution	0.5 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging components

Shape	Material	Recycling	Impact
POT	Plastic	Unknown	High

Declared packaging

Pot En Plastique Transparent

Transportation

Manufacturing locations

Allemagne

Origins of ingredients

Declared origins are missing for this product. Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unknown	74 %	High
European Union	26 %	High

Forest footprint

Forest Footprint not computed Potential deforestation risk but not yet computed. 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 not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: pork meat parmigiano reggiano

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 December 24, 2017 at 7:19:56 PM UTC by big-brother .

Last edit on March 18, 2026 at 12:17:10 AM UTC by new-nutrition-bot .

Product page also edited by big-brother, foodvisor, kiliweb, laurencethiriot, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, yuka.UjRVZFBwWmRyK3NZaHMwUDdCM28wUGhlN3NhRWREeVpJT2svSUE9PQ.

View on Open Food Facts