Nutrition report ready

St Galler Schublig

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

NOVA 4

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St Galler Schublig

by M Classic 185 g Barcode 7610200013422
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Ultra-processed food

St Galler Schublig by M Classic provides 255 kcal per 100 g, with 1 g of sugars and 16 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 185 g pack.

Nutrient levels per 100 g

Fat
21 g · High
Saturated fat
8 g · High
Sugars
1 g · Low
Salt
2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 255 kcal
Total fat 21 g
Saturated fat 8 g
Carbohydrates 1 g
Total sugars 1 g
Added sugars 0 g
Protein 16 g
Salt 2 g

Ingredients

Viande de porc, viande de bœuf, lard, couennes, eau, sel nitrité pour saumure (sel de cuisine, conservateur: E 250), mélange de condiments, antioxydant: acide ascorbique, exhausteurs de goût: glutamate monosodique, stabilisant: E 450, enveloppe: boyau de porc.

Palm oil freeNot veganNot vegetarian

Additives 4

High overexposure risk
High overexposure risk
High overexposure risk

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

Product details

Quantity
185 g
Labels & certifications
Made in Swiss
Sold in
Switzerland
Barcode
7610200013422

Prices reported by shoppers

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Frequently asked questions

How many calories are in St Galler Schublig?

St Galler Schublig contains 255 kcal per 100 g.

How much sugar is in St Galler Schublig?

St Galler Schublig has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is St Galler Schublig healthy?

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

Is St Galler Schublig 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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