Name: Hot-smoked pork bacon, I class, ~300 g
SKU: 23287110
Rating: 4 (35 reviews)

Meat fish and culinary preparation

Meat products

Hot-smoked pork bacon, I class, ~300 g

35 people viewed this product

Hot-smoked pork bacon, I class, ~300 g

Barcode: 23287110

Country of origin: Europos Sąjunga

Description

Indulge in the perfect hot-smoked pork bacon from UTENOS MĖSA. Its rich flavor and tender texture make it ideal for sandwiches, salads, or simply as a snack. First-class product, 300 g.

Ingredients

Ingredients: pork belly 67.5%, water, salt, acidity regulators: E331, E451, stabilizer E452, hydrolyzed pork proteins, maltodextrin, sugar, thickener E407, antioxidant E316, spice extracts, pepper, onions, MUSTARD, garlic (contains SULPHUR DIOXIDE AND SULPHITES), flavoring substances (contains SOY beans and their products), flavor enhancers: E621, E635, preservative E250.

Additives

Salt

Monosodium Glutamate (E621)

Monosodium citrate, disodium citrate, triosodium citrate (E331)

Carrageenan (E407)

Sodium polyphosphate, potassium polyphosphate, sodium calcium polyphosphate, calcium polyphosphate (E452)

Sodium Erythorbate (E316)

Disodium trifosphate, dipotassium trifosphate (E451)

Disodium 5’-ribonucleotides (E635)

Sodium Nitrite (E250)

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt

Salt: Excessive consumption may contribute to high blood pressure and cardiovascular diseases.

Monosodium Glutamate (E621)

Monosodium Glutamate: A flavor enhancer; may cause headaches or sensitivity reactions in some individuals, known as 'Chinese Restaurant Syndrome'.

Monosodium citrate, disodium citrate, triosodium citrate (E331)

Sodium Citrates: Generally recognized as safe; used as an acidity regulator and may occasionally cause gastrointestinal discomfort in sensitive individuals.

Carrageenan (E407)

Carrageenan: Used as a thickener; high levels of processed carrageenan may cause gastrointestinal inflammation in sensitive individuals.

Sodium polyphosphate, potassium polyphosphate, sodium calcium polyphosphate, calcium polyphosphate (E452)

Polyphosphates: Used as a stabilizer; excessive consumption may interfere with calcium absorption.

Sodium Erythorbate (E316)

Sodium Erythorbate: Used as an antioxidant; considered safe but excessive consumption may lead to increased iron absorption.

Disodium trifosphate, dipotassium trifosphate (E451)

Potassium and Sodium Triphosphates: Used as a stabilizer and water retention agent; excessive consumption may affect phosphorus balance.

Disodium 5’-ribonucleotides (E635)

Disodium 5'-Ribonucleotides: A flavor enhancer; in large amounts, can cause digestive discomfort in sensitive individuals.

Sodium Nitrite (E250)

Sodium Nitrite: A preservative; helps prevent bacterial growth but can form nitrosamines, which are associated with potential long-term health risks.

Additives Overview

The product appears to be generally safe for consumption, typical of cured meats. However, some additives such as E250 (sodium nitrite) can pose potential health risks if consumed in large quantities over extended periods, including links to certain cancers. Furthermore, E621 and E635 are flavor enhancers that may cause sensitivities in some individuals. The presence of sulphites may trigger allergic reactions in sensitive individuals.

Analysis Based on +110,000 Science & Nutrition Studies