Foodscan.ai
EN
EN
LT
/
Meat fish and culinary preparation
/
Meat products
/
Sausage
/
Cured pork sausage LE POLLEFIN PLAIR SAIN

Cured pork sausage LE POLLEFIN PLAIR SAIN

14 people viewed this product
Share

Cured pork sausage LE POLLEFIN PLAIR SAIN

Barcode: 3333680111160
Country of origin: France
Net weight: 200g
Description

Cured pork sausage LE POLLEFIN PLAIR SAIN, perfect for light snacks, boasts lower fat content and is ideal for raclette or enjoyed with cheese and baguette.

Ingredients

"Mossieur Polette" dry sausage LE POLLEFIN SAIN belongs to the group of saucisson dry sausages in French cuisine. The sausage is very easy to use when preparing various snacks. It contains less fat than regular pork dry sausage. Pollefin is used similarly to salami: sliced thinly and enjoyed on its own or with other snacks. Perfect for making raclette, with grana padano or taleggio cheeses, served with baguette.

Additives

Salt

Allergens

Milk

Wheat

Unlock Full Product Analysis

Get AI-powered ingredient breakdowns, personalized health insights, and smarter food choices — all inside Telegram.

Start Scanning for Free

Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may lead to high blood pressure and cardiovascular issues.

Additives Overview

Powered by AI

This product appears safe for general consumption due to traditional preparation methods, but individual sensitivities to curing salts should be considered.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
-44%
995 kJ
Calories
-44%
237.80 kcal
Fats
-78%
6.5g
Saturated Fats
g
Carbohydrates
1.4g
Sugars
+18%
0.9g
Proteins
+120%
43g
Salt
+48%
4.6g

How long would it take to burn off calories of this product?

237.80 kcal
Calories
55min
Walking
24min
Running
32min
Cycling

Product Analysis

Powered by AI

This product appears safe for general consumption due to traditional preparation methods, but individual sensitivities to curing salts should be considered.

Other details

Added
February 11, 2025 at 02:07:54 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
Noticed incorrect or incomplete information about this product?
Report a problem?
;