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Cured pork sausage LUCANICA SALSICCIA DOLCE, sliced

Cured pork sausage LUCANICA SALSICCIA DOLCE, sliced

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Cured pork sausage LUCANICA SALSICCIA DOLCE, sliced

Barcode: 8024752003616
Net weight: 120g
Description

Discover the taste of Ancient Rome with the Cured Pork Sausage LUCANICA SALSICCIA DOLCE! This spicy, gluten-free, and lactose-free sausage is crafted from an ancient recipe from the Lucania region. Perfect with mustard or polenta.

Ingredients

“Emmedue” dried sausage LUCANICA SALSICCIA DOLCE (sliced) is a sausage that originated in Ancient Rome, whose recipe is described in the ancient cookbook “Apicius.” It is mentioned that this is a spicy, smoked beef (E250) or pork (E250) sausage, originating from the historical region of Lucania. Gluten-free. Lactose-free. We recommend tasting with mustard, edible colocasia (taro), polenta, or beans.

Additives

Sodium Nitrite (E250)

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Additives & Effects

All the information about nutrition and comparison with similar products

Sodium Nitrite: Used as a preservative and color fixative in meats; excessive consumption may increase the risk of certain health conditions such as high blood pressure and potential carcinogen formation when combined with amines during high-temperature cooking.

Additives Overview

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This product appears to be safe for general consumption, with no harmful additives listed.

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
+39%
1678 kJ
Calories
+39%
401.04 kcal
Fats
24.5g
Saturated Fats
g
Carbohydrates
-15%
1.6g
Sugars
+93%
1.6g
Proteins
+163%
43.5g
Salt
+97%
4.5g

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

401.04 kcal
Calories
1h 33min
Walking
40min
Running
54min
Cycling

Product Analysis

Powered by AI

This product appears to be safe for general consumption, with no harmful additives listed.

Other details

Added
February 9, 2025 at 14:11:38 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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