Fumagali Pancetta Lardon
8002469421121- Brand
- Fumagali
- Registered in
- Italy
- Producer code
- 2469
- Product code
- 42112
Nutrition Facts
| Serving size | 1 portion (100 g) | |
|---|---|---|
| Amount per serving | ||
| Calories | 572 | 572 /100 g |
| 100 g | % Daily Value* | |
| Total fat 57 g | 57 g | 73% |
| Saturated fat Members only | ||
| Total carbohydrate 1 g | 1 g | 0% |
| Total sugars Members only | ||
| Protein 14 g | 14 g | |
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* The % Daily Value tells you how much a nutrient in a serving adds to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts
About this product
Written automatically from public information, so it may contain mistakes.
The barcode 8002469421121 is associated with "Fumagalli Pancetta Lardon" (a type of cured pork belly lardon from the Italian brand Fumagalli), but here’s what can be confirmed with available data:
Product Details
- Brand: Fumagalli (an Italian manufacturer specializing in cured meats, charcuterie, and gourmet products).
- Product Type: Pancetta Lardon – a finely diced or cubed version of pancetta (cured pork belly), often used in cooking for dishes like pasta, risotto, or as a topping.
- Origin: Likely produced in Italy (Fumagalli is based in Italy and follows traditional Italian curing methods).
- Packaging: Typically sold in vacuum-sealed or modified-atmosphere packaging to preserve freshness.
Possible Warnings & Concerns
- Nitrates/Nitrites: Like most cured meats, pancetta may contain nitrates or nitrites (added as preservatives). While regulated, excessive consumption is linked to health risks (e.g., increased risk of certain cancers). The EU and US have strict limits on these additives.
- High Sodium Content: Cured meats are naturally high in sodium due to the salting process, which may be a concern for individuals with hypertension or kidney issues.
- Allergies: Contains pork (a common allergen). Cross-contamination with other allergens (e.g., gluten, dairy) may occur in processing facilities.
- Storage: Must be refrigerated (below 4°C/39°F) once opened. Freezing is recommended if not consumed quickly.
- Cooking: Always cook thoroughly if using in dishes to kill any potential bacteria (e.g., Listeria, Salmonella).
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