Nutrition report ready

Lard salé

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

Nutri-Score E NOVA 4

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Lard salé

by Migros 0.142 in Viande porc salee Barcode 2115027002505

Lard salé à cuire

Bad nutritional quality
Ultra-processed food

Lard salé by Migros provides 212 kcal per 100 g, with 1 g of sugars and 18 g of protein. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It is listed in the Viande porc salee category and comes in a 0.142 pack.

Nutrient levels per 100 g

Fat
15 g · Moderate
Saturated fat
6 g · High
Sugars
1 g · Low
Salt
3.1 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 212 kcal
Total fat 15 g
Saturated fat 6 g
Carbohydrates 1 g
Total sugars 1 g
Added sugars 6.1 g
Dietary fiber 0.5 g
Protein 18 g
Salt 3.1 g

Ingredients

viande de porc, sel nitrité pour saumure (sel de cuisine iodé, conservateur: E250), glucose, sirop de glucose, exhausteur de goût: glutamate monosodique, antioxydant: E301, E331.

Palm oil freeNot veganNot vegetarian

Additives 4

High overexposure risk
High overexposure risk

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

Product details

Quantity
0.142
Sold in
Switzerland
Barcode
2115027002505

Prices reported by shoppers

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Frequently asked questions

How many calories are in Lard salé?

Lard salé contains 212 kcal per 100 g.

How much sugar is in Lard salé?

Lard salé has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Lard salé healthy?

It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Lard salé vegan?

Based on its ingredient list, it is not vegan.

Source: Open Food Facts (ODbL). Last updated April 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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