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Scamorza Affumicato
Scamorza Affumicato by Ciresa provides 338 kcal per 100 g, with 0 g of sugars and 25.1 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Scamorza category. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 338 kcal | 298 +14% |
| Total fat | 26.4 g | 22.5 +17% |
| Saturated fat | 18 g | 15.1 +20% |
| Carbohydrates | 0 g | 1.4 −100% |
| Total sugars | 0 g | 0.6 −100% |
| Added sugars | 0 g | 0.1 −100% |
| Dietary fiber | 0 g | 0.1 −100% |
| Protein | 25.1 g | 22.4 +12% |
| Salt | 1.7 g | 1.6 +7% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 267 Scamorza products on Foodmetria.
Compared with other scamorza
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Lait de vache, sel , présure
- Allergens
- Milk
Product details
- Sold in
- France
- Barcode
- 2802330027751
Prices reported by shoppers
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Frequently asked questions
How many calories are in Scamorza Affumicato?
Scamorza Affumicato contains 338 kcal per 100 g.
How much sugar is in Scamorza Affumicato?
Scamorza Affumicato has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Scamorza Affumicato healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Scamorza Affumicato vegan?
Based on its ingredient list, it is not vegan.
What allergens does Scamorza Affumicato contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 16, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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