Saucisson supérieur by Louis Auvergne

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Saucisson supérieur

by Louis Auvergne Barcode 2688492033652
Nutri-Score
Not enough data to compute
Processing (NOVA)
Ultra-processed food

Saucisson supérieur by Louis Auvergne provides 353 kcal per 100 g, with 0 g of sugars and 29 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: milk.

Nutrient levels per 100 g

Fat
25 g · High
Saturated fat
10 g · High
Sugars
0 g · Low
Salt
6.2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 353 kcal
Total fat 25 g
Saturated fat 10 g
Carbohydrates 1.6 g
Total sugars 0 g
Added sugars 0.6 g
Dietary fiber 0 g
Protein 29 g
Salt 6.2 g

Ingredients

maigre et gras de porc, jambon de porc 45% minimum (porc origine FRANCE), sel, lactose ( LAIT ), dextrose, épices, ferments lactiques, conservateur : salpêtre. boyau naturel de porc

Palm oil freeNot veganNot vegetarian
Allergens
Milk

Additives 1

High overexposure risk

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

Product details

Labels & certifications
French meatNo coloringsFrench pork
Sold in
France
Barcode
2688492033652

Prices reported by shoppers

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Frequently asked questions

How many calories are in Saucisson supérieur?

Saucisson supérieur contains 353 kcal per 100 g.

How much sugar is in Saucisson supérieur?

Saucisson supérieur has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Saucisson supérieur healthy?

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

Is Saucisson supérieur vegan?

Based on its ingredient list, it is not vegan.

What allergens does Saucisson supérieur 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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