Wulff Bregenwurst

The barcode 4002049025552 is associated with "Wulff Bregenwurst" (a type of German blood sausage or Blutwurst), a traditional blood sausage made primarily from pork blood, pork fat, and spices, often including onions, marjoram, and sometimes other meats or fillers. Here’s a detailed breakdown based on available data:

Product Overview

• Brand/Manufacturer: Wulff (a well-known German meat producer, part of the Wulff Group, which specializes in sausages, cold cuts, and processed meats).
• Product Type: Blood sausage (Blutwurst), a cured, smoked, or boiled sausage with a dark red color due to the blood content. It’s typically served as a cold cut, in sandwiches, or lightly cooked.
• Origin: Germany (likely produced in Germany or under German standards, as Wulff is a German brand).
• Allergen Information:
  • Contains: Pork (and possibly other meats like beef or veal in some variations), pork fat, blood, onions, spices (e.g., marjoram, black pepper), and preservatives (e.g., nitrites/nitrates for curing).
  • Allergens: Gluten (if wheat-based casings are used), soy (possible in some formulations), celery, mustard, and sulfites (if present in curing agents).
  • Vegetarian/Vegan: Not suitable (contains animal blood and meat).
  • Kosher/Halal: Not certified (typically not suitable for kosher or halal diets due to blood content and processing methods).

Nutritional and Ingredient Warnings/Concerns

1. High Sodium Content:

   • Blood sausages like Bregenwurst are often high in sodium due to curing salts (nitrites/nitrates) and added spices. Consuming large amounts may contribute to hypertension or other health risks.
   • Typical sodium levels: ~1,000–1,500 mg per 100g (varies by brand; check the label for exact amounts).

2. Nitrates/Nitrites:

   • Used for curing and preservation, nitrites can form nitrosamines when heated, which are linked to an increased risk of cancer (especially colorectal cancer) in high consumption.
   • Regulatory limits: The EU and Germany have strict limits on nitrite levels in processed meats, but long-term consumption is still debated.