Name: Fried pork ham Rostello FIORUCCI, highest spc, ~8.5kg
SKU: 2332010
Rating: 4 (27 reviews)

Meat fish and culinary preparation

Meat products

Fried pork ham Rostello FIORUCCI, highest spc, ~8.5kg

27 people viewed this product

Fried pork ham Rostello FIORUCCI, highest spc, ~8.5kg

Barcode: 2332010

Country of origin: Italy

Description

Discover unmatched flavor with the FIORUCCI Rostello fried pork ham! This ~8.5 kg ham is crafted from the finest pork, enhanced with subtle spices and natural flavoring. Perfect for celebrations or everyday dining.

Ingredients

Ingredients: Pork, salt, aromatic plants, sugar, spices, natural flavoring substances, antioxidant (E316), preservative (E250).

Additives

Salt

Sodium Nitrite (E250)

Sodium Erythorbate (E316)

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

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

Sodium Nitrite (E250)

Sodium Nitrite: Preserves meat and prevents bacterial growth, but excessive long-term consumption may lead to an increased risk of certain cancers.

Sodium Erythorbate (E316)

Sodium Erythorbate: Used as an antioxidant, generally recognized as safe, but excessive intake might cause gastrointestinal disturbances.

Additives Overview

The product contains pork and several additives. The safety of the additives E316 (Sodium Ascorbate) and E250 (Sodium Nitrite) is generally recognized when consumed within regulated limits. However, excessive intake of sodium nitrite has been associated with potential risks, including increased risk of certain cancers and methemoglobinemia. Overall, when consumed in moderation, the product is safe for the general population, but caution should be exercised regarding the consumption of processed meats with preservatives.

Analysis Based on +110,000 Science & Nutrition Studies