Nutrition report ready

Aron Mat Skåret Spekenakke 100g

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this ARON-MAT AS product.

NOVA 4

View details

Aron Mat Skåret Spekenakke 100g

by ARON-MAT AS Barcode 7090007391143
Not enough data to compute
Ultra-processed food

Aron Mat Skåret Spekenakke 100g by ARON-MAT AS provides 366 kcal per 100 g, with 0.2 g of sugars and 28.9 g of protein. It is classified as NOVA 4 (ultra-processed food).

Nutrient levels per 100 g

Fat
27.3 g · High
Saturated fat
10.3 g · High
Sugars
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 366 kcal
Total fat 27.3 g
Saturated fat 10.3 g
Carbohydrates 1.2 g
Total sugars 0.2 g
Protein 28.9 g

Ingredients

Svinenakke, salt, Krydderekstrakt, sakrose, dextrose, hvitløk, antioksidant E301, natriumnitritt E250, startkultur.

Additives 2

High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Labels & certifications
No gluten
Sold in
Norway
Barcode
7090007391143

Prices reported by shoppers

Loading prices…

Frequently asked questions

How many calories are in Aron Mat Skåret Spekenakke 100g?

Aron Mat Skåret Spekenakke 100g contains 366 kcal per 100 g.

How much sugar is in Aron Mat Skåret Spekenakke 100g?

Aron Mat Skåret Spekenakke 100g has 0.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Aron Mat Skåret Spekenakke 100g healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated January 8, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

Reviews

No reviews yet. Tried Aron Mat Skåret Spekenakke 100g? Be the first to share how it tastes.

Write a review

Your rating

Reviews are moderated. See our Privacy Policy.

More from ARON-MAT AS

View all →