Irish Corned Beef
Processing
–
Not recorded
A gap in the source, not a sign it is unprocessed
Additives listed
1
1 we grade moderate or higher
Counted from the label, not by quantity
Saturates per 100g
6.70g
High
UK FSA front of pack threshold
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (1)
This label lists 1 preservative.
E250
Sodium nitrite
Preservative and colour fixer, cured meats
What it is. A curing salt that keeps cured and processed meats pink and stops the growth of the bacteria behind botulism.
Why it is used. Used in bacon, ham, salami and hot dogs for preservation, safety and colour.
What the evidence says. The concern is not the additive in isolation but processed meat as a whole, which the WHO's cancer agency IARC classes as Group 1, meaning there is sufficient evidence it causes colorectal cancer. Nitrite can form nitrosamines during curing and cooking, and those are the likely culprit. Risk rises with how much processed meat you eat over time.
Permitted with strict maximum levels. The EU cut the allowed limits further from 2023 to reduce nitrosamine formation.
Assessed against IARC, EFSA, UK FSA. Full entry for E250
Ingredients
Irish Beef, Salt, Preservative: Sodium Nitrite. Made with 120g of beef per 100g of finished product. Storage Instructi Keep refrigerated 2 days and by the freezing. Use by LIDL Nutrition Additional Inf Produced in Ire protective atm Typical values per 100g per slice 35g taken to remo Energy 966k)/ 338kJ/ Visit us at ww
As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.