Dry Cured Unsmoked Bacon

by Aldi Specially Selected in Bacon rashers Barcode 4088600001746
Average nutritional quality

Dry Cured Unsmoked Bacon by Aldi Specially Selected provides 272 kcal per 100 g, with 0.8 g of sugars and 31.1 g of protein. That is 64% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Bacon rashers category.

Nutrient levels per 100 g

Fat
16 g · Moderate
Saturated fat
6 g · High
Sugars
0.8 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 rasher (21 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 272 kcal 57 kcal 258 +6%
Total fat 16 g 3.4 g 4% 18 −11%
Saturated fat 6 g 1.3 g 7% 6.7 −10%
Carbohydrates 0.8 g 0.2 g 0% 1.8 −56%
Total sugars 0.8 g 0.2 g 0.5 +64%
Protein 31.1 g 6.5 g 13% 22.3 +40%
Salt 0 g 0 g 3.2 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 74 Bacon rashers products on Foodmetria.

Compared with other bacon rashers

Calories higher 40%
Sugars higher 20%
Salt lower 1%
Saturated fat lower 46%
Protein top 11%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
1 rasher (21 g)
Sold in
United Kingdom
Barcode
4088600001746

Prices reported by shoppers

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Frequently asked questions

How many calories are in Dry Cured Unsmoked Bacon?

Dry Cured Unsmoked Bacon contains 272 kcal per 100 g and about 57 kcal per serving (1 rasher (21 g)).

How much sugar is in Dry Cured Unsmoked Bacon?

Dry Cured Unsmoked Bacon has 0.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Dry Cured Unsmoked Bacon healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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