Saucisse sèche courbe supérieure j'te- loire

by Louis Auvergne Barcode 2602602032212
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Ultra-processed food

Saucisse sèche courbe supérieure j'te- loire by Louis Auvergne provides 462 kcal per 100 g, with 3.3 g of sugars and 28.8 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: milk.

Nutrient levels per 100 g

Fat
36.6 g · High
Saturated fat
15 g · High
Sugars
3.3 g · Low
Salt
4.7 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 462 kcal
Total fat 36.6 g
Saturated fat 15 g
Carbohydrates 4.3 g
Total sugars 3.3 g
Added sugars 0 g
Protein 28.8 g
Salt 4.7 g

Ingredients

maigre et gras de porc (porc origine FRANCE),maigre de boeut (boeui ftrigine UE et hors UE), sel, lactose ( AIT sirop de ?pi?s, term lactiques, conservateor : salpêtre E250. l;oyau naturel de porc-

Not veganNot vegetarian
Allergens
Milk

Product details

Labels & certifications
French meatFrench pork
Sold in
France
Barcode
2602602032212

Prices reported by shoppers

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Frequently asked questions

How many calories are in Saucisse sèche courbe supérieure j'te- loire?

Saucisse sèche courbe supérieure j'te- loire contains 462 kcal per 100 g.

How much sugar is in Saucisse sèche courbe supérieure j'te- loire?

Saucisse sèche courbe supérieure j'te- loire has 3.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Saucisse sèche courbe supérieure j'te- loire healthy?

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

Is Saucisse sèche courbe supérieure j'te- loire vegan?

Based on its ingredient list, it is not vegan.

What allergens does Saucisse sèche courbe supérieure j'te- loire contain?

According to the label data it contains: Milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 18, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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